1. , Prunes are fully soaked and softened, washed, dried and chopped.
2. Cut the scallion and ginger into finely divided pieces.
3. Heat the wok, add a little base oil, add the pork filling and stir fry until fragrant.
4. Add dried plums, chopped green onion and ginger, stir fry evenly.
5. Cook into the cooking wine, add soy sauce, sugar, salt, and white pepper to set the taste.
6. Add a little water and cook for a while.
7. Pour in a little water and stir-fry the sticky starch and turn off the heat.
8. When the filling becomes cool, add a little sesame oil and mix well, and the filling is ready.
9. The carrots are squeezed out with a juicer, and 260 grams are taken for later use.
10. Put all the dough ingredients into the bread machine and mix them into a smooth and proper dough, take it out, and let it relax at room temperature for about 5 minutes.
11. Rub into a long strip and dispense into an appropriate small dose.
12. Roll out into a round cake with a thickness in the middle and a thin circle around it. Add the fillings.
13. Wrap into willow-shaped buns.
14. Put it on the bamboo curtain for final fermentation.
15. When fermented to twice the size, put it in a steamer with oil, a pot on cold water, and steam on medium heat for about 15-20 minutes.
16. After turning off the heat, first open the lid of the pot and take out the buns after stopping for 3 to 5 minutes. The buns will not collapse easily.
17. Finished picture
18. Finished picture
19. Finished picture
20. Finished picture
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