1. Pour two boxes of pure milk into a pot and heat it to about 40 degrees, add yeast to melt it
2. Wash the scallions and meat and chop them. Add thirteen spice powder, soy sauce and some salt
3. Pour 750 grams of flour into a clean basin, add yeast water and knead into a dry dough with just the humidity
4. The temperature is relatively low, I put the dough in the casserole and cover it, and wait for it to ferment
5. It will be fermented for about an hour, and it will be ready when it is twice as big as the original. Secondly, there are very honeycomb-shaped holes.
6. Take out the dough and knead it again to exhaust, take a small ball and press it into a round skin with thin sides and thick middle, and wrap it with meat
7. Put the wrapped buns in a pot, boil the water and steam for 15 minutes, turn off the heat and simmer for 3 minutes.
