1. Add 2g of alkali powder, 5g of salt to flour, add 150ml of warm water and stir until catkins-like
2. Knead it into a smooth dough for half an hour
3. Prepare minced meat, broth, chopped green onion, and minced ginger
4. Add pepper to minced meat, half teaspoon salt, 1/3 teaspoon chicken powder, 2 teaspoons cooking wine, minced ginger
5. Add the stock four times in one direction and mix well
6. Add chopped green onion and mix well
7. Add a little flour to the proofed dough and knead it into a smooth and elastic dough
8. Rub the long strips into a squeeze about 20 grams in size
9. Use a rolling pin to roll out a thin layer of dough on the side and a little thick in the middle
10. Pick the stuffing
11. Bao Cheng Bao
12. Add water to the steamer and bring it to the steamer. Brush the steamer with a layer of base oil and put the steamed buns in the steamer for 20 minutes. Steam for 3 minutes.
13. Finished product
14. The soup is full, it's delicious and chewy
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