1. Soak and chop the mushrooms and fungus; add vegetable oil, barbecued pork sauce, salt, chicken essence, thirteen incense, and soy sauce to the minced pork, stir in one direction, add mushrooms, fungus, and ginger, mix well, set aside
2. Mix flour and yeast powder, slowly pour in warm water, while pouring, stir with chopsticks to form a flocculent
3. Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4. Knead the fermented dough until the surface is smooth, and cut into dough pieces of the same size
5. Roll the small agent into a bun wrapper and wrap it in the pork with char siu sauce
6. After wrapping the steamed buns, place them on a steamer covered with a cloth, with a space between them, as they will become bigger when they are steamed. Proof for the second time for 20 minutes (adjust the proofing time according to the temperature) to double the size
7. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
8. Big enough and loose enough
Tips:1. Pot under cold water. After the water is boiled, keep it on medium heat and steam for about 20 minutes.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
