1. Slowly add water to the flour to form a soft dough, knead it well, cover with plastic wrap and ferment to double its size. (The ratio of flour to water is about 2:1, adjust appropriately)
2. Tear the salty bamboo shoots into strips, soak them in water in advance to remove the salty taste, and change the water twice in the middle.
3. Cut the soaked and washed bamboo shoots into small cubes.
4. Pour into the stewed pork and stir fry until the soup is dry, add salt or not according to the situation.
5. Take a piece of fermented noodles, knead out bubbles, knead well, cut into ingredients, press flat, and roll out into a thick crust with thin edges in the middle.
6. Wrap the right amount of stuffing into buns.
7. Add cold water to the steamer, cover the steamer with a damp cloth, put in the buns, cover, and let it rise again for about 20 minutes. Turn on medium heat. After the steam comes out, turn down the heat slightly and steam for 15 minutes.
Tips:After the dough is fermented, when kneading the dough and rolling the bun skin, you should sprinkle an appropriate amount of flour to prevent sticking.
