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1. Peel the taro, wash and cut into cubes, mix well with minced pork, edible oil, oyster sauce, fermented bean curd, soy sauce, thirteen incense, and salt, and set aside
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2. Mix flour, yeast and water to form a smooth dough
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3. No need to ferment, just roll the dough into long strips and cut into equal-sized noodles
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4. Roll the noodles into bun skins and wrap them with taro pork filling
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5. Put the wrapped buns in a steamer with a damp cloth. There should be a space in the middle, which will grow bigger when steaming. Fermented to 1.5 times larger
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6. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 3-5 minutes, then remove the lid
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7. Clear folds, three-dimensional beautiful
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8. Fluffy and soft, nutritious and delicious
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Tips:After steaming, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip water from the lid on the noodles.
