1. First cut the minced meat, half fry, half without fry, then add mulled, salt, and five-spice powder. Because flour is more oil-absorbing, you can buy third-line meat with a little more fat.
2. The next step is to make the noodles. First use warm water to dissolve the yeast (you can also put it in flour to ferment), then add a little baking powder, add a little Angel steamed bun improver, and add more water to the noodles of the buns. It is softer and easier to ferment. It is best to add some sugar (to increase the taste and help fermentation).
3. The noodles that have been fermented overnight are sour, which is what we call the leaven. Add a small amount of flour, sugar, and less salt to the fermented starter. Neutralize the pH. After making the noodles together, you can add the ingredients. I just use my hands to pia flat the buns (because there is no rolling pin), and finally wrap them up. It doesn’t need to be used for growing the noodles. It can be steamed directly in the pot. Convenient and save time.
