1. Activate the yeast with warm water, pour the yeast solution into the flour, and stir in the same direction with chopsticks to form a floc.
2. Add water and knead the dough gradually, gradually knead it into a smooth dough, and ferment for 1 hour at a temperature of 28 degrees until it is twice as large as the original volume.
3. Chop the meat into puree, add mushroom puree, salt, ginger puree, sesame oil, chicken essence, oil consumption, cooking wine and stir in one direction evenly.
4. Roll the fermented dough into long strips and divide them into small squeezers of 30 grams each.
5. Roll it into a dough piece, wrap it with meat, and wrap it into a bun.
6. Proof for the second time for 15 minutes. After boiling the water for 15 minutes, do not open the lid and steam for 3 minutes.
