1. Prepare the ingredients for the filling, cut the pork into small cubes, soak the vermicelli in warm water in advance, mince the green onion and ginger
2. Add a small amount of oil to the pot and heat it up, then add anise
3. Then add green onion and ginger and stir fry
4. Pour in the diced pork and stir fry
5. After coloring, add 1 tablespoon of cooking wine and continue to stir fry
6. After the cooking wine is dried, add the bean paste, noodle sauce, and soy sauce and stir to evenly color
7. Drain the soaked vermicelli, cut into small pieces, pour into the pot and stir fry together
8. Finally add chicken essence, stir fry the thirteen fragrant evenly, turn off the heat, the filling is ready!
9. Yeast and sugar are melted in water
10. Pour the melted yeast water into the flour
11. Knead into a smooth dough
12. Cover with plastic wrap and ferment to 2~3 times the size in a warm place
13. Knead the dough, expel the air, and knead it into a strip
14. Cut into even equal portions and knead each small portion into small balls!
15. Then roll each portion into a thick dough with thin edges in the middle
16. Wrap the vermicelli with minced meat
17. Screw out the pattern and do everything like this
18. Put cold water in the pot, brush a layer of oil on the steamer, then put the green body on it, put the lid on and let it stand for 20 minutes
19. Turn on medium heat and steam for 17 minutes!
Tips:1. The choice of sauce can be based on your own taste, such as Doubanjiang, Soybean Paste, Sweet Noodle Paste... But it is better to choose the paste type of Doubanjiang, not the one with Douban, if it is Douban. The kind must be chopped in advance and then added.
2. Choose pork with a little fat to make it taste better.
3. After steaming, wait 3~5 minutes before removing the lid, otherwise the buns will shrink when exposed to sudden cold.
