1. Put 600ml of warm water in a basin, add two tablespoons of sugar to bloom, add 10 grams of baking powder and mix well, pour in flour to neutralize it into a flocculent shape.
2. Knead the dough and cover with plastic wrap.
3. There is no heating at home, I use an electric blanket to keep warm, haha😄, don't mind.
4. Sophora japonica chooses to be cleaned and blanched for later use.
5. Blanch the vermicelli and chop it (half a centimeter is enough).
6. Stir some light soy sauce and stir fry with oil for later use.
7. The eggs are scrambled.
8. Wash the leeks and chop them well.
9. First adjust the egg filling, scrambled eggs, Sophora japonicus, vermicelli, shrimp skin, add salt chicken essence to consume oil, and mix well with sesame oil.
10. Add salt to the pork belly (a little bit will be seasoned and add salt), light soy sauce, dark soy sauce, pepper powder, a little cooking wine, mix well, marinate for a few minutes to taste.
11. After marinating, add the blanched Sophora japonica, chopped chives, add a little salt (to control the salt taste, just added) chicken essence sesame oil light soy and dark soy sauce (for color enhancement, just a little bit), green onion and ginger water (material I forgot to explain it here, just squeeze the clean green onion and ginger into water) and mix well.
12. This is the noodles that have been doubled in size, with honeycomb inside.
13. Sprinkle noodles on the chopping board, knead the prepared noodles a few more times and cut the strips into suitable agents.
14. The package is not very good-looking, so I don’t care about eating it myself, it's mainly the process 😂.
15. Wrap it and cover it for more than ten minutes. The wrapped buns feel lighter than before and can be steamed in the basket. Do not open the lid after steaming on high heat for 25 minutes, and keep it stuffy for another five minutes.
16. The other stuffing light was too busy to eat and didn't take a picture 😂.
