1. Mix the flour and yeast evenly, slowly add warm water to make a softer dough, cover with a damp cloth or plastic wrap and leave it to ferment in a warm place.
2. Soak the dried plums in water in advance, pick out the old roots and impurities, wash them (be sure to wash them several times), squeeze out the water, and then chop them slightly.
3. Pour the oil in the pan to heat, pour the onion and stir fry until fragrant.
4. Pour in the minced meat (the minced meat is preferably slightly fatter), stir-fry, and then pour in the cooking wine.
5. Pour in soy sauce and stir fry.
6. Pour in the washed and chopped dried plums, stir fry evenly, and add the five-spice powder.
7. Pour an appropriate amount of boiling water into the evenly-fried plum and vegetable meat filling. The amount of water should be about 2cm below the ingredients. Add an appropriate amount of rock sugar, cover and cook the meat filling.
8. In the process of frying the minced meat, stir frequently until the water is dry. You can push the mince to the side to see if the soup drips down.
9. Add salt to taste at the end.
10. The fermented dough is knead out bubbles, take an appropriate amount of dough, knead it, cut the ingredients, and roll it into a thick crust with thin edges in the middle.
11. Moisten the bamboo cloth, wrap in an appropriate amount of minced meat, open the raw buns at intervals, and then proof them for about 20 minutes. Heat a pot of cold water on medium heat, steam for about 20 minutes after being aired.
Tips:The dried plum must change the water more and wash it several times.
