1. First, pour the milk into a basin, add flour and baking powder, and ferment for about 1 hour.
2. Wash celery and blanch it.
3. Pork filling.
4. Add cooking wine, thirteen incense, soy sauce, oyster sauce, noodle sauce, salt, monosodium glutamate, and ginger and stir well.
5. The meat is reconciled.
6. Mince green onions and mince celery, add corn oil and mix well.
7. Faced.
8. Divide into several doses.
9. Roll the skin.
10. Encrusting.
11. Put the water in steamed buns and steam.
12. It is out of the pot in about 15 minutes and the effect is good. Fragrant!
13. Serve and eat
Tips:According to the temperature at home, the time to make the dough is controlled.
