1. Prepare the flour and yeast water (put a spoonful of sugar in warm water, add the yeast powder, and let stand for 4 to 5 minutes), pour the yeast water into the flour, and stir evenly with chopsticks.
2. 4 Knead it with your hands to form a moderately hard and smooth dough, cover it with plastic wrap and ferment for 30 to 40 minutes (more than one hour in winter).
3. Soak dried shiitake mushrooms in advance with water
4. Pork stamped into puree
5. Add salt, sugar, soy sauce, ginger paste, pepper powder, pepper, cooking wine, bean paste, cornstarch, and oil and stir in one direction.
6. Squeeze the soaked dried shiitake mushrooms into small pieces, add two teaspoons of water to the minced meat, mix well in one direction, and put in the refrigerator for half an hour.
7. The dough becomes honeycomb and vented.
8. Knead the long bar
9. Cut the kneaded noodles into evenly-sized noodles
10. Roll into a circle
11. Put in the meat
12. Pinch out the pleats
13. After forming, put it into the pot for the second fermentation (put cold water underneath, and ferment for about 20 minutes. After the fermentation is completed, steam for 25 to 30 minutes, turn off the heat and let it stand for 5 minutes before opening the lid).
14. Finished product
15. Eat with soy milk
Tips:1. Dried shiitake mushrooms should be soaked in advance.
2. Don't put too much water in the dough to knead. The dough that is too wet is not easy to shape, and it is not easy to send when steaming.
3. Don't open the lid immediately after steaming, it will retract, it should be left standing for five minutes before opening.
