1. Flour is mixed with yeast, mixed with water to form a dough, covered with a damp cloth and fermented
2. Mince pork, add salt, cooking wine, light soy sauce, oyster sauce, starch and mix well in the same direction
3. Peel off the green rind of the watermelon, cut into fine dices, and marinate for a while with salt to squeeze away the water. Then mix the watermelon rind, minced ginger garlic and minced meat into the melon skin and meat filling
4. Prove twice as big dough
5. The fermented dough is taken out and put on the chopping board, knead and exhaust, and cut into small doses
6. Roll it into a round dough and put in the meat
7. Bao Cheng Bao
8. Put it on the oiled steaming rack for second fermentation
9. After the high heat is boiled, turn to medium heat and steam for 10 minutes, then turn off the heat and steam for 3 minutes, open the lid
10. The bun has a noisy and soft skin, and the meat filling is sweet and delicious
