1. Stir the yeast with warm water, add flour and make a dough
2. When the flour is fermented, it can be mixed with the meat, adding onion and garlic seasoning, I added an egg to make the meat more tender and easier to form a dough
3. Whisk in one direction, add celery, fungus and other vegetables after the meat is strong. If it gets too early, it will easily produce a lot of water.
4. About two hours later the flour has doubled
5. Roll skin, bag
6. The wrapped buns should be left on the electric baking pan for 15 minutes for secondary fermentation
7. Fry the bottom of the buns on high fire until golden brown, then add half a bowl of water, change the fire to low, and after the water has dried out, fire on high for 2 minutes, then it can be out of the pan
