1. Melt the yeast with warm water, mix in the flour, mix well, then add an appropriate amount of cold water, stir evenly with chopsticks to form a cotton wool, and then knead it into a dough with your hands. It is best not to be too dry, otherwise it will not be sent. Close the lid and set it aside.
2. I use minced meat, fat and lean, so I don’t need to add oil.
3. Add rice wine to get rid of fishy, add a little salt, just a little bit, add a little chicken essence, two spoons of Haitian soybean paste, the sauce is a bit salty, so do not add more salt.
4. I use Haitian spicy soybean paste. If you don’t like spicy, you can add plain soybean paste, or if you like spicy, you can add some crushed chili.
5. Stir well and set aside to make it delicious.
6. At this time, wash the shallots and chopped green onions. You can rest.
7. Wait until the dough has reached a honeycomb shape, and it's ok.
8. At this time, put the chopped green onion into the meat
9. Stir well.
10. Roll the dough into long strips and cut them into similar size pieces. The smaller the better, do we have one bite of buns.
11. Roll the dough, the dough must be thick in the middle and thin on the edges.
12. Add meat
13. Close up
14. All the bags are packed.
15. When you start to put the steamer, don’t put too much edge, leave a little gap between each, so that it will not all stick together when it is steamed.
16. Add warm water to the bottom of the steamer, don't turn on the fire, wait ten minutes, let the steamed buns serve for a while, so that the steamed buns will not collapse. Open the fire for about 25 minutes.
17. Just open the lid, open the lid a little bit quickly, don't let the lid drip water drops on the bun, otherwise it will collapse.
18. It’s delicious to eat while it’s hot.
Tips:To ensure that the buns are soft and roaring, I personally think that the wrapped buns are served in the pot first, and they have become slightly larger, and then start steaming, so that the skin will not collapse after being steamed.
