1. Adjust the yeast powder with warm water, add it to the flour and knead it into a dough, leave it to ferment in a warm place
2. Diced pork, add soy sauce and marinate for a while
3. Wash the Sophora japonica and put it in a pot to blanch
4. After taking out the cold water, squeeze out the water
5. Wash and chop leek
6. Defrost and chop the clam meat. It's best to use fresh clam meat to taste better
7. Put all the ingredients in a clean basin, add oil, soy sauce, salt, and chicken essence to make a bun filling
8. The dough is fermented
9. Knead the dough evenly, knead into long strips, cut into tablets, and roll into cakes
10. Take a pie and put it in the filling
11. Bao Cheng Bao
12. After the whole package is completed, it undergoes secondary fermentation, puts it in a steamer and steams it, 15 minutes after boiling
Tips:The clam meat is best to use fresh, which tastes better. The steaming time depends on the size of the buns. If the buns are big, steam for a few minutes.
