1. After washing the bacon with warm water, soak for 4-5 hours, then chop
2. Wash dried shiitake mushrooms, soak them, soak them softly, squeeze out the water, and chop them
3. Peel and chop carrots and onions
4. Peeled and chopped ginger
5. Add a little edible oil to the pot and heat, add ginger and bean paste and fry until fragrant, pour in the minced meat and fry until the oil comes out, add carrots and chopped onions, stir-fry evenly, add thirteen incense and chicken essence to taste, turn off the heat and set aside.
6. Add a little salt to the flour (so that the noodles will be firmer), dissolve the yeast powder in a little warm water, pour it into the flour, add an appropriate amount of warm water to form a smooth dough
7. Ferment in a warm place until honeycomb shape
8. Knead the fermented dough for a while and divide it into several small doses. Knead it into a round shape, press it flat with your hands, and use a rolling pin to roll it into a thin round dough sheet with a thickness in the middle and a thin side.
9. Put the fried meat in the middle of the noodles and wrap the buns. Make all the buns one by one, cover them with wet wipes, and wake up for about 20 minutes
10. Pour clean water into the steamer, spread a wet sand cloth, put in the awake buns, and steam for 20 minutes on high heat.
11. After the steamed buns are cooked, do not remove the lid immediately, turn off the heat and simmer for 5-8 minutes, then serve.
