1. Add the yeast and water to the flour and stir to form a flocculent
2. And the dough is fermented to 1 times the size
3. Stew the meat during the dough, wash the pork and cut it into mahjong pieces
4. Scallions, cut into sections
5. Sliced ginger
6. Prepare the spices to be boxed for later use
7. Put the meat into the pot in cold water, blanch it and remove it for later use
8. Add oil to the wok, add the meat and dark soy sauce, and fry until the color
9. Pour into the pressure cooker, add green onions, ginger, spice box, cooking wine, white pepper, salt, sugar, cover and valve, turn to medium and low fire for 8 minutes after the high fire SAIC, naturally discouraged
10. Take out the dried dough and roll it out into a large rectangular piece.
11. Sprinkle a little cooking oil on the surface and mix well
12. Roll up from the short side
13. Rubbing into long strips
14. Into the same size
15. Squeeze both ends and roll out
16. Roll up
17. Stand up and squash, pressing the end underneath
18. Roll out a little, and relax the finished cake for 10 minutes
19. Preheat the electric baking pan, put the cake blanks in the baking pan without adding oil until the two sides are golden and crusted
20. The branded bun is cut flat in the middle and set aside
21. Chopped pepper
22. Coriander cut into sections
23. Take out the right amount of soup and meat, add oyster sauce to the boiled meat just now
24. Chop the cooked bacon and mix well with the broth
25. Sandwich into the cooked bun, add the chopped pepper and chopped coriander according to your preference
Tips:1. The stew time will be longer in an ordinary pot.
2. The stewed meat can be frozen and stored in portions if you can't finish it at one time.
