1. Adjust the yeast powder with warm water, add it to flour and knead it into a dough and leave it to ferment in a warm place.
2. Cut the pork into cubes and marinate in soy sauce for a while.
3. Wash the Sophora japonica.
4. After blanching in the pot, take it out and soak in cold water, then squeeze out the water.
5. The leeks are picked, washed and chopped.
6. Put the Sophora japonica, diced meat, and leeks in a clean basin, add oil, salt, soy sauce, and chicken essence to mix thoroughly to form a stuffed bun.
7. After the dough is fermented, knead it evenly and cut into strips.
8. Roll the agent into a cake.
9. Take a pie and add the filling.
10. Wrap into buns.
11. After the second fermentation, it is steamed in the pot, 15 minutes after boiling.
12. It's steamed and ready to eat.
Tips:Steamed steamed buns after the second fermentation, the effect is better.
