1. Squeeze the carrot juice first.
2. Proof: Use squeezed carrot juice at a temperature of 30-40 degrees, add yeast, and stir well. Then add a spoonful of sugar, add flour, and form a moderately hard dough to proof.
3. Prepare the filling while soothing the noodles: remove the kidney beans and wash them.
4. Cut into thin circles, the thinner the better, no need to chop.
5. Put an appropriate amount of oil in the pot and stir-fry to soften. This has three advantages: soft waxy, easy to cook when steamed, and remove moisture. Stir-fry for about 5 minutes.
6. Add the pork stuffing with miso, sweet noodle sauce, monosodium glutamate, minced ginger, soy sauce, appropriate amount of salt, and stir in one direction while adding water.
7. After stirring well, add half of the shallots, and add the seasoning oil.
8. Seasoning oil: Add appropriate amount of soybean oil and pepper aniseed according to the amount of filling, first fry for a while to get the fragrance, add half a shallot and cut into the fried shallots to remove the moisture to get the flavor, and filter out the residue.
9. Add the fried oil to the filling.
10. Add the fried beans, mix well, and make the filling.
11. Soften the baking soda after the dough.
12. The size of the agent is 50g, and it is rolled into a thick skin with a thin edge in the middle.
13. Wrap into willow-shaped buns with full fillings. Put it in the steamer.
14. The chrysanthemum-shaped buns must have enough fillings, so they won’t collapse when they are steamed. Put it in the steamer.
15. The fire was boiled, and 15 minutes after it was turned on, the delicious big buns were out of the pot.
16. Two flower types come out in one pot.
