1. Put the yeast powder in hot water to harden for 5 minutes, pour it into the flour with sugar, and knead until smooth. Cover with a damp cloth and ferment for one hour (according to the temperature) to double the size.
2. While fermenting, wash the shiitake mushrooms and steam them on the steamer for 15 minutes. The shiitake mushrooms must not be placed upside down, otherwise they will easily be filled with soda.
3. Then add dark soy sauce, sesame oil, salad oil, salt, minced ginger, and chopped green onions to the minced meat.
4. Then add the steamed incense pot and cut into small pieces.
5. Stir clockwise.
6. Take out the fermented dough, knead out bubbles vigorously, and pull it into a squeeze.
7. Wrap the stuffing, wrap it into a bun, put it on the steamer to wake up for 15 minutes, and then steam for 20 minutes on the steamer.
8. Wrapped buns.
9. Out of the pot.
