1. Wash the Sophora japonica.
2. Boil hot water in the pot.
3. Put the Sophora japonica flower in blanching water, change the color, and remove the cold water.
4. Heat the oil in a pan, add the diced fat and stir fry.
5. Put table salt.
6. Dice plum meat.
7. Stir-fry the cooked fat meat together, put light soy sauce during the stir-fry process, and stir-fry.
8. Sophora japonica has dried moisture.
9. Put it in the diced meat and stir-fry evenly.
10. Turn off the heat, add chicken essence, and stir well.
11. Mince the roots of the leek.
12. After wrapping a few buns, put the leeks, you can put them at the beginning. The young master doesn't like leeks, so he will wrap some leeks without them.
13. After making the dough, knead out bubbles, knead the strips, divide them into twelve doses, and roll them into bun skins.
14. Baozi.
15. After all the wrapping, the remaining dough is kneaded into buns and put in the steamer for a second proofing.
16. The folds of the steamed buns are stretched out and fermented. Bring to a high heat. Change to medium heat for 15 minutes. Turn off the heat and steam for 5 minutes.
17. The steamed buns just opened the pot, and the heat has gotten the lens.
18. Plate.
19. Began to eat.
Buy on JD
Buy on Amazon