1. The skin of the watermelon is peeled, which is the green hard part. I used a peeling knife and processed it quickly.
2. Use a noodle machine to knead the noodles and put the yeast.
3. Rub into silk, put two spoons of salt to kill water.
4. Mince scallion and ginger, add an egg to the meat, cooking wine, oil, soy sauce, thirteen incense, bean paste, and soybean oil. Stir it clockwise, because there is salt in the watermelon rind, so no salt is added.
5. The watermelon peel is squeezed out of the water.
6. Cut a few knives and put them in the meat and stir well.
7. The filling is ready, open the package.
8. Leave the buns thicker in the middle. Dip some flour on the bottom after wrapping to prevent sticking to the pan. Proof in the pan for a second time for 20 minutes.
9. Turn on cold water, steam for 12 minutes after boiling, and wake up for 2 minutes after turning off the heat.
