1. Shrimp minced into puree
2. Peel and dice the pork belly and start to chop the stuffing, add the shrimp paste, stir vigorously, then add a little water and continue to stir vigorously, wash the small shallots and mince, stir in the minced ginger
3. Stir in water-fat fungus, diced and diced, five-spice powder 3 g oyster sauce 6 g light soy sauce 10 g 4 g salt and mix well
4. Put 500 grams of flour into 10 grams of sugar, 7 grams of yeast, melt in warm water, pour it into the flour and use warm water to make a slightly soft dough. Let it rest for 50 minutes, then knead and vent again for another 20 minutes.
5. After fully proofing, knead the applicator, about 40 grams, and wrap a little thinly into the filling.
6. Wrapped buns
7. After everything is wrapped, let it be proofed again for 20 minutes in a cold water cage, boil on high heat for 15 minutes and turn to a low heat for 5 minutes, and it will be cooked after 3 minutes. Open the lid again after 3 minutes
8. Mengmeng three fresh stuffing bags are just fine
Tips:The dough needs to be a little softer to be wrapped. The steamed buns have a good taste and the skin is strong and the filling is fresh and fragrant.
