1. Boil the yeast and warm water 10 minutes in advance.
2. Put the flour in the basin and mix with yeast water to form a smooth dough.
3. Cover the kneaded dough tightly and set aside to relax. (Next prepare minced meat)
4. Prepare the pork filling, soaked mushrooms, fungus, and shrimp skin.
5. Chop the mushrooms and fungus, wash the shrimp skins, and add them to the meat.
6. Add the salt and all the ingredients in the auxiliary materials one by one. (Salty and light can be adjusted according to personal taste)
7. Mix and mix into fillings.
8. Take out the dough and knead it flat and vent it, and divide it into equal portions.
9. Take a dough paste and roll it out into a thick disc.
10. Pack the right amount of fillings.
11. Pack it tightly and close it tightly.
12. Put all the wrapped raw buns in a steamer, cover tightly and ferment until they are twice as large.
13. Put water in the pot and bring to a boil, put in the fermented raw buns, cover tightly, and steam for 15 to 20 minutes to turn off the heat.
14. Finished product.
Tips:After the buns are steamed, let them simmer for 5 minutes before opening the lid. Prevent the buns from collapsing.
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