1. Cut the taro into cubes, pour some oil in the pan, add the taro, and fry it until cooked
2. Stir the minced meat, taro, vegetable oil, salt, chicken essence, and barbecued pork sauce in one direction, and set aside
3. Mix flour and yeast, slowly pour in warm water, while pouring, stir with chopsticks to form a flocculent
4. Knead the dough until it has a smooth surface, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size
5. Exhaust the fermented dough, knead it until the surface is smooth, and cut it into dough pieces of the same size
6. Roll the small agent into a bun wrapper and wrap it in the meat filling with taro barbecued pork sauce
7. Put the wrapped buns on a steamer with a damp cloth, with a space between them, because they will get 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
8. 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
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.
