1. Put 1 green onion, 1 ginger, and various seasonings into a non-woven stew bag.
2. Chop the green onion and ginger for later use.
3. Chop carrots and set aside.
4. 1 strip of pork belly, cut into large pieces.
5. Boil in boiling water for 20 minutes to remove blood foam.
6. Remove and let cool, cut into small pieces, about 1 cm square.
7. Heat peanut oil in a pot and sauté the shallots and garlic.
8. Pour the meat and stir fry.
9. 60 grams of sweet noodle sauce, 2 tablespoons of oyster sauce.
10. Stir fry evenly.
11. Add salt and dark soy sauce.
12. Put the seasoning bag in, add boiled water and simmer.
13. After simmering for 40 minutes, add the carrots and simmer for another 10 minutes.
14. At the end, the soup is thicker. Be careful to stir it from time to time to avoid mashing the pot.
15. After the sauce is made, serve it out and set aside.
16. Warm water to dissolve the yeast, and form a dough, wake for 30 minutes, then knead again.
17. Divide the dough into dough pieces and roll them into skins.
18. Roll out the dough, put the fillings into the dough, and wrap it into a bun.
19. After wrapping, let it stand for 15 minutes and wake up again.
20. Put the water in a steamer and steam for 15 minutes on medium-low heat. Turn off the heat and wait another 3 minutes, then lift the lid and take it out for serving.
Tips:You can also put dried bean curds in the filling. I think there are less carrots in the filling. You can adjust the filling according to your own habits.
Be careful not to add too much salt. Soy sauce and sweet noodle sauce are both salty. Don't make the salty too salty.
