1. Weigh 500g of flour and 5g of yeast
2. Slowly pour in the water, pour it while stirring it with chopsticks
3. The flour is in the form of flakes, knead it into a smooth state by hand, and cover it with a wet cloth to ferment
4. Prepare the stuffing for buns: 200g Dongjian, 750g pork, and ginger are all chopped; the pork is marinated with appropriate amount of salt; put the oil in the pot and fry the stuffing, then put the Dongjian and fry together, and stir-fry.
5. Put the dough that has been fermented to 2.5 times the size on the panel, and sprinkle some dry powder on the panel
6. Knead again into a smooth state
7. The kneaded dough is divided into 39 doses
8. Roll the dough into a round dough, thick in the middle and thin in the periphery, wrap it with meat, and then wrap it into a bun
9. Brush the steamer with a layer of vegetable oil, put the wrapped buns on top, leaving a little space between the buns; steam in a pot on cold water for 15 minutes
10. After steaming, wait 3 minutes before attaching the lid, otherwise the finished bun will not look good
