1. Pour flour and water into the pastry machine and select the kneading function
2. Knead into a smooth dough, cover and ferment
3. Waiting for the dough to rise, prepare the stuffing materials
4. Peel the pork belly and chop into meat filling, add 2 tablespoons of soy sauce and southern milk with cooking wine, mix well
5. Take a small part of the meat and stir it in a wok
6. The peanuts are cooked in a pressure cooker, about ten minutes
7. Cut the carrot cold potato into small cubes, mix with the cooled fried and cooked meat filling and raw meat filling, add some sesame oil
8. The dough is fermented to twice its size. If there is a honeycomb hole, it will be fermented. Take out the dough and flatten it.
9. Roll the dough into strips
10. Cut into small doses and divide into 8 portions
11. Take a small piece of dough, flatten it, and roll it into a thick dough with thin edges in the middle
12. Put appropriate amount of minced meat
13. Wrap it up (the left hand is holding the dough, the thumb is pressing the filling, the index finger is pushing the edge of the dough, the thumb and index finger of the right hand are combined to pinch)
14. Proof the wrapped bun embryo for about 20 minutes, and steam it in a pot on cold water for 15-20 minutes
