1. Pour 5 grams of yeast powder into the container, add an appropriate amount of warm water and stir to evenly dilute it into yeast water.
2. Add appropriate amount of flour and stir evenly to make dough and leave it in a warm place to ferment. The fermented dough will be twice as large as the original.
3. Clean and chop 400 grams of fat, thin, seven pork into meat fillings and put them in a container. Add appropriate amount of peanut oil, sesame oil, cooking wine, light soy sauce, oyster sauce, salt, and thirteen incense. Stir evenly with chopsticks and marinate for the taste.
4. Cut off the three ends of the onion, peel off the skin and clean it, cut into large pieces and put a little salt in the cooking machine to mince.
5. Peel appropriate amount of ginger, clean it, chop it into minced ginger, put it in the meat filling and continue to stir evenly.
6. The chopped onion is squeezed into the marinated meat container and mixed evenly.
7. Spread dry flour on the chopping board and knead the fermented dough repeatedly until there are no pores, then knead it into long strips and cut them into even-sized noodles and knead them one by one.
8. Roll the kneaded dough into a thick bun with a thin edge in the middle, and put a sufficient amount of filling in the middle.
9. Pinch the folds and wrap them into buns and place them on the clean corn cobs.
10. Put enough water in the steamer to put the buns on the steaming curtain, cover the pot and wake up for 20 minutes to start steaming.
11. After the pot is turned on, start counting for 15 minutes to turn off the heat, and simmer for 5 minutes to get out of the pot.
