1. Shave the radish into shreds, then put an appropriate amount of water in the pot, boil the water, put the shredded radish in the blanching water, boil it for a while, then remove it and put it in cold water, rinse repeatedly, and soak for 30 Minutes to cool it down completely.
2. When soaking radishes, use chopsticks to pick out the oyster shells from the sea oysters. Generally, you do not need to rinse them with water, because these are all pure oysters, which means that the soup inside is seawater. If the oysters are bigger, you can cut them with a knife.
3. Pick up the soaked radish by hand, and then chop it with a knife.
4. Chop pork, add white pepper powder, five-spice powder, soy sauce, salt, coriander, chopped green onion, and chopped ginger and stir well.
5. Add radish to sea oysters, then add cooking oil to mix.
6. Then add the mixed meat filling to the radish and sea oysters and mix well.
7. Add flour to 60 degrees hot water and knead it to form a smooth dough. When the hot water is added, add it slowly. After kneading, cover the lid and let it go for about 30 minutes.
8. Then you can open the bag. Divide the dough into the appropriate size dough, roll it round, wrap the right amount of filling, steam it on the pot, cook it under cold water, start timing after SAIC, and it will be out of the pot in about 13 minutes.
Tips:1. The radish buns are generally blanched first, which is easier to digest and better for the stomach.
2. Sea oysters don't need to be washed, just pick them clean and don't have oyster shells. If they are relatively large, you can cut a few.
3. You are worried that sea oysters will become fishy, and you don't need to add cooking wine. Five-spice powder and white pepper can remove fishy.
4. The flour should be kneaded with hot water of about 60 degrees, so that the steamed foreskin will be soft and not hard.
