1. Preparation and dough materials
2. Add white sugar yeast to warm water and mix well, then add flour and knead until smooth and non-sticky dough, then add 5 grams of lard.
3. After kneading until all the lard is absorbed, cover with plastic wrap and proof until it doubles in size, about 1.5 hours.
4. Add half of the peppercorns to 120 g of water and boil for 1 minute. Discard the prickly ash, save the prickly ash water.
5. Add chopped green onion and ginger to the pork and stir well.
6. Add salt, five-spice powder, monosodium glutamate, light soy sauce, dark soy sauce, oil consumption, sesame oil and stir well.
7. Pour into the pepper water several times in a small amount.
8. It can be placed in a group when it is formed into a group.
9. The proofed dough is full of honeycombs, knead the dough to exhaust air, roll into long strips, and cut into uniform size agents
10. Roll into buns and wrap them with meat
11. Proof to 1.5 times the size, about 30 minutes.
12. Steaming in a hot pot on cold water.
13. After SAIC, count for 10 minutes, turn off the heat and simmer for 3 minutes to get out of the pot.
Tips:The noodles of the buns must be soft, and the sesame oil can also be replaced with edible oil.
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