1. Dice lean meat and mix with carrot, chives, and ginger.
2. Soak the tea tree mushrooms and chop finely.
3. Stir-fry the fatty meat into oily residue, pour in the minced meat, salt and all-spice powder and fry.
4. Add tea tree mushrooms and stir-fry evenly.
5. Put light soy sauce and dark soy sauce, cooking wine, bring to a boil, simmer until the water is dry, add MSG.
6. Wake up as a bun. Open the water into the steamer, steam for 15 minutes on high heat, and leave the fire for 3 minutes.
Tips:The filling must be allowed to cool down before it can be packaged.
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