1. Pour the flour into the basin, pour Angel's yeast powder into the flour, and mix well.
2. Add appropriate amount of water, mix well, knead all the flour into a smooth dough, cover the lid and ferment until the volume is twice the original size. (It is enough to ferment for 3-4 hours at the temperature in summer, and extend the fermentation time in winter.)
3. The fermented dough will be in a honeycomb state inside. Exhaust it again and knead it into a smooth dough.
4. Pour the pork filling into the pot, add the sweet noodle sauce, salt, chicken essence, and sugar.
5. Add appropriate amount of water and stir well. (If you want the steamed buns to have soup, you must add water. The water can also be replaced with broth for a more fragrant taste.)
6. Divide the dough into small doses and set aside.
7. Use a rolling pin to flatten the small dose.
8. Put the dough in your hand, wrap the dough with the stirred meat, follow the dough in a circle, and pinch the pleats.
9. Brush the bottom of the steamer with oil to prevent adhesion. Put the buns in the steamer.
10. Turn on high heat and bring the water to a boil in the pot. Put the steamer on top of the pot and steam for half an hour. The whole process is on high heat. (Note: Because the fire is on throughout the whole process, add more water to the pot to prevent the water from boiling dry.)
11. The delicious steamed buns with soy sauce are coming out! The special fragrance is alluring.
12. Finished picture. Looking at the juicy steamed buns with soy sauce, don't you want to try it?
13. The meat is fragrant, steaming, and I rushed to eat it when I brought it to the table.
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