1. Yeast is melted with 30℃ warm water
2. Pour the yeast water into the flour, then add cold water to make the flour flocculent
3. Knead the dough and cover it for proof (the dough should not be too hard)
4. Cut the stuffing at the time of the dough, wash the meat with a knife on the front and back four times, do not cut each time, cut the last time and then chop a few more times.
5. Add minced green onion and ginger to the cut meat, cooking oil, cooking wine, light soy sauce, seafood soy sauce, sesame oil, oyster sauce, Chinese pepper powder (Chinese pepper water), Haitian soybean paste, Heishanzui sauce
6. Stir the minced meat in one direction. Stir a little longer so that the minced meat and seasonings are fully fused, and then marinate for a while
7. After the flour is fermented to about twice its original size, add a little baking soda when there are many such pores (do not add too much), knead the dough again, exhaust all the air in the pores, and wake up again
8. At this time, cut the washed cowpea. In order to avoid the cowpea from being unripe, cut it into smaller pieces and put it in the marinated meat filling and stir evenly. (The seasoning should be put in place as much as possible when the meat filling is adjusted. )
9. Knead the proofed dough smoothly again, knead it into long strips, then divide it into suitable size dough, press into a cake (not too thin, otherwise the bun will not be soft, and the outer edge can be slightly thinner), stuffing, and wrapped into a bun
10. Put a layer of cabbage or cabbage leaves on the grate of the steamer to prevent it from sticking to the pot, put the wrapped buns in, leaving some gaps
11. You can also brush with a layer of cooking oil. After the buns are wrapped, let them rise again in the pot for 5 minutes, then turn on the fire, and steam for 15 minutes after the water is boiled.
Tips:1. The wrapped buns must not be steamed immediately, otherwise the skin of the buns will feel like dead noodle buns\n2. I still like to cut the meat by myself, which feels more fragrant\n3. Because the beans are more oily, I choose The tip of the front buttocks, if the vegetables can choose the tip of the rear buttocks
