1. Wash the double mushrooms and boil them in boiling water. Wash the green onions and cut them into small pieces for later use.
2. Put salt, chicken essence, oyster sauce, dark soy sauce, spicy and fresh, starch into the pork filling, stir clockwise with chopsticks until it is strong
3. Put the cut vegetables into the mixed meat filling and mix well, then add some sesame oil and mix well, the filling is ready
4. The noodles are easy to cover with a damp cloth (and the noodles forgot to take pictures, I want to see me for a single post), wait until the noodles are twice as large, dig out and see the honeycomb shape.
5. Put the noodles on the table and knead and vent until the noodles are cut open and no holes can be seen. Then you can divide them into small doses, flatten them, and use a rolling pin to make them thin and thick in the middle.
6. Just take a skin and put some meat filling and wrap it into a bun normally. After it is wrapped, let it stand for 15 minutes and it can be steamed.
7. After the buns are proofed for the second time, pour water in the pot and put a cloth on the buns. Put the buns in the pot, leaving a gap in the middle to avoid sticking after steaming. After steaming on high heat for 5 minutes, turn to low heat for 10 minutes. , After steaming, turn off the heat, don’t open the lid in a hurry, leave the lid for 1 minute to avoid steam returning
8. Just get up
9. Open up
Tips:When making the noodles, add some pure milk and white sugar to make the noodles softer and waxy. Adding some starchy meat to the sweet meat will make it tender.
