1. Melt the yeast in a small bowl of warm water, add it to the dough, and cover it to ferment. The fermentation time depends on the temperature, and it can be about twice as large. This time you can start preparing the fillings.
2. Wash the vegetables, chop them, and put them in the pork filling
3. 1 spoon of soy sauce, 2 spoons of soy sauce, 1 spoon of oyster sauce, 2 spoons of braised sauce, half a spoon of sugar, half a spoon of salt, stir well, then add a handful of shrimp skin, mix well, stir the meat in one direction, it is more viscous and sticky Can
4. Knead the awake dough to exhaust air until the surface is slightly moist. Roll out in sections and sprinkle with flour to prevent stickiness.
5. Wrap the fillings, brush the bottom of the pan with oil (to prevent stickiness), then put the buns in the pan and wake up for about 20 minutes, the cold weather needs to be extended
6. When the buns are fat and round, they can be steamed. Boil the pot with cold water, wait for the water to boil for 20 minutes, turn off the heat, and leave the pot for another three minutes.
Tips:1. The soft dough must be awake for enough time to wake up for the first time
2. It is best to use steaming cloth when steaming
3. It is best to wear disposable gloves when mixing stuffing
4. The water to dissolve the yeast must not be too hot, it will scald the small yeast, and the hand feels just warm
