1. Spare from the end
2. Wash the carrot sticks and set aside
3. Pot boil water
4. Put the radish sprouts
5. Blanch for five minutes
6. Remove the dry water, and chop with a knife
7. Add the minced green onion and a teaspoon of salt
8. Add two teaspoons of salt
9. A teaspoon of chicken bouillon
10. A teaspoon of thirteen incense
11. A teaspoon of oyster sauce
12. Put the radish sprouts
13. Stir well
14. Put the flour in the basin and add a teaspoon of sugar
15. Put 5 grams of yeast powder into a bowl and dissolve it with warm water
16. Pour into the flour
17. Add water, knead into a smooth dough, double the original size
18. Rub a hole with your hand, and it will be cured without collapsing.
19. Knead the dough into a smooth dough
20. Evenly divided into small and small doses
21. Roll the agent into a skin and put in the meat
22. Bao Cheng Bao
23. Fill the pot with water, put the buns in the pot
24. Cover with the lid, let it stand for half an hour, boil on high heat, steam for 20 minutes, turn off the heat and simmer for 3 minutes
25. Steamed dumplings with radish and pork buns
Tips:Proof the dough is twice as large as the original. Put the buns into the pot, cover, and proof for half an hour, boil and steam for 20 minutes on high heat, turn off the heat and simmer for three minutes, and then open the lid.
