1. First, peel the scallops and take the meat for later use.
2. Clean the scallop meat, (if time permits, it is best to remove the black hearts from the scallops) and set aside.
3. Wash the green radish and set aside.
4. Turn the radish into silk and set aside.
5. Bring water to a boil, add shredded radish, and blanch it.
6. Then let it dry in cold water and set aside.
7. Remove the blanched shredded radish and drain the water and set aside.
8. Place the drained shredded radish on a cutting board and chop it with a knife.
9. Put it in a container and set aside.
10. Cut the fat pork into small cubes (there is no fat, but lard is fine) and set aside.
11. Ginger cut rice.
12. Cut green onions.
13. Put the sliced fat diced pork into the pot and stir-fry over low heat until the oil comes out.
14. Then, add the chopped green onion and ginger, and stir-fry for a while (pay attention to the heat, do not use high heat); stir-fry for a fragrance, let it dry and set aside.
15. Put the washed scallop meat on the cutting board and cut it with a knife.
16. Then put the cold pork diced (lard fat) and scallop diced into the shredded radish, add the seasoning (salt, monosodium glutamate, five-spice powder, etc.); make the filling according to your own taste.
17. Make flour into yeast dough and set aside.
18. Lower the dough into a uniform size.
19. Then roll the dough into a bun skin.
20. as the picture shows.
21. Wrap the stuffing into the skin to make a pleated bun.
22. Wrap the stuffing in the skin to make wheat buns.
23. as the picture shows.
24. Put the prepared raw buns embryos in a steamer, and steam them for about 15 minutes after the fire is boiled.
Tips:Add seasonings according to your own taste.
