1. Fresh radishes are selected to remove old leaves and roots, and rinse with water.
2. Add water to the pot and boil and put in the radish tassels to blanch the water for 1 minute. The blanched radish tassels are repeatedly cooled with clean water and then squeeze the water to dry and chop into minced pieces.
3. Cut the fat and lean pork into small dices, add oil to the hot pan and fry the dices until fragrant and get the oil. Change the heat to a low heat and add the sweet noodle sauce to fry until fragrant and cool.
4. Cut off the roots of shiitake mushrooms, clean and cut into small cubes
5. Peel off the scallions and ginger, clean and cut into green onions and ginger.
6. After the fried meat sauce cools, add green onion and ginger
7. Diced mushrooms, chopped radish, add appropriate amount of salt, chicken essence, cooking wine
8. Stir evenly
9. The flour is mixed with diluted yeast water and warm water to form a dough, and it is fermented in advance in a warm place. Spread dry flour on the chopping board and knead the fermented dough repeatedly, so that there are no gaps in the dough
10. The kneaded dough is rolled into long strips and then cut into uniform sizes
11. Knead the cut dough into a small dough, press it flat, roll it into a bun skin, and add the prepared fillings
12. Just wrap it into a bun
13. Clean corn leaves on the underside of the wrapped buns
14. Put it in a steamer with plenty of water, cover the lid and let it rise again for 20 minutes, then turn on the heat to steam.
15. Boil until the pot comes up with steam and start steaming for 20 minutes at a time, then it will be out of the pot
