1. Add a pinch of sugar and a pinch of salt to the flour
2. Yeast (approximately flour: yeast=10:1) is dissolved in warm water
3. Pour the yeast water into the flour, then add an appropriate amount of water to form a smooth dough, cover with a lid or wet gauze, and place it in a warm place.
4. Pour the yeast water into the flour, then add an appropriate amount of water to form a smooth dough, cover with a lid or wet gauze, and place it in a warm place.
5. Add three spoons of beef powder to the pork filling (you can add chicken powder if you don’t have one), one spoon of cooking wine, two spoons of soy sauce, and a little ginger powder (or minced ginger). Use chopsticks to whip in one direction. Add appropriate amount of water during the whipping process. To be added in small batches
6. Wash the cowpea (the amount is about the same as the amount of pork filling), take off the ends, and blanch it
7. Drain the cowpea and chop finely
8. Chopped cowpea, add three spoons of sesame oil and mix well (prevent too much water when mixing with pork filling)
9. The minced cowpea mixed with sesame oil and the pork filling are mixed evenly
10. Take out the dough that has been made by 饧, dip your fingers in flour, and insert it from the middle of the dough. The inserted pit will not shrink and it will be fermented.
11. Take out the fermented dough, knead it evenly, divide it into small doses, and roll it into a thick dough with thin edges in the middle
12. Take an appropriate amount of stuffing and put it in the middle of the dough
13. Pinch the pleats and close the mouth (I'm ugly, and I always like to leave a hole in the middle, haha), cover the wrapped buns with moist gauze, and leave for about 10 minutes
14. Spread clean gauze on the steamer, put the buns, put an appropriate amount of water in the steamer, bring to a boil on high heat, then put the steamer on top, and steam for 10 minutes
15. After turning off the heat, simmer for 1 min and then boil the pot
Tips:1. Wash the cowpea and blanch it for about 1 min to remove the raw flavor
2. Don't mix the chopped cowpea with the meat immediately, mix it with sesame oil first to prevent too much water
3. The wrapped buns are made for 10 minutes
4. After steaming, simmer for 1 minute and then boil, the bun skin will be more beautiful
