1. Add flour, yeast and appropriate amount of water to knead a smooth dough and let it stand for 30-40 minutes
2. Shiitake mushrooms and fungus are soaked and chopped, and pork skin is frozen and chopped
3. Add ginger spring onion, ginger powder, dark soy sauce, light soy sauce, salt, sugar, shiitake mushrooms, fungus, and pig skin jelly to the minced meat and stir in one direction, then add a small amount of water in portions and continue to stir until the meat is slightly thinner (so steamed. After the meat is not firewood)
4. After spreading the surface into a uniform agent, roll it into a thin layer on the side and thick in the middle and put it in the filling
5. Wrap them in sequence, put them in greased paper or gauze and put them in the pot to proof for 30 minutes, then steam on high heat for 25 minutes, then turn off the heat and simmer for 2-3 minutes.
6. Finished product
Tips:1. Knead the buns softer
2. Do not put rice wine into the meat filling, soak the ginger and spring onion water in advance and add it to the meat filling.
3. After kneading the dough, you don’t need to make it double the size, you only need to proof it for 30-40 minutes (regardless of how it is made). It can be proofed for 30 minutes after wrapping.
4. After steaming, simmer for 2-3 minutes before opening the lid to prevent the buns from wrinkling when cold and affecting their appearance.
