1. Wash the big chili and celery, boil the pot under the water in batches, and blanch until soft
2. Boil the pepper aniseed in water and let it cool for later use, chop minced green onion and ginger, mince celery and large chili
3. Take three chopsticks, add the soy sauce and cooking wine to the pork and stir well, add the ingredients water and stir evenly
4. Add green onion, ginger, salt, monosodium glutamate, chicken essence, oyster sauce, thirteen incense, and mix well
5. Add salad oil, sesame oil, and pepper oil, mix well
6. Add celery and minced pepper
7. Put flour, water, sugar, salt, lard, and yeast into the Bak Tsui bread machine
8. Select iMix program
9. Knead until the surface is smooth
10. Take out the dough and knead it into a ball and relax it for 5 minutes, knead it into a long and cut the same size agent
11. Press flat and roll it into sun skin, not too thin
12. Stuffing
13. Shaped into a bun shape
14. Put it in a cage and send to double size
15. Steam in the pot, count for 20 minutes after the water is boiled, turn off the heat for 3 minutes, open the lid, and take it out
Tips:1. The bun skin should not be too thin, the middle is thick and the surrounding is thin, so as not to collapse the bottom;
2. The pleats need to be pinched a little deeper, so that they will look good after being steamed;
3. It is best to use a bamboo cage, and will not drip water on the buns.
Thanks to Fei Er for providing the formula
