1. The fresh pork is first cut into cubes, preferably fat and thin. Since the picture above was decided at zero hour, the photo of the flour was not taken.
2. I like to buy pork and chop it myself. When the pork is almost chopped, I chop the ginger and spring onions.
3. Put more green onions and ginger, and then pick up the knife to continue to chop, chop the meat at a little bit, so that the ginger and green onions are combined with the meat.
4. Put the chopped green onion and ginger into the meat and continue to chop, so that the meat and chopped green onion and ginger are merged into the meat.
5. Then boil the vermicelli with water, put it in the meat and fuse it with a knife.
6. Then drain the water of Sophora japonica, squeeze the water with your hands, and stir it in the meat.
7. Then add salt, dark soy sauce, oil consumption (a little bit), pepper (a small amount), deep-fried chili, chicken powder, cooking oil (just let it look and feel that the meat is not very dry)
8. Okay, I forgot to take a picture of the wrapped buns, so let's put on the finished picture.
Tips:It’s getting hot in May. Knead the dough two hours in advance and let it go. If you have any, you can send me a question. Steam for 20 minutes.
