1. Prepare flour
2. Dry yeast, add appropriate amount of sugar and dissolve with warm water
3. Add the water of the dry yeast (with sugar) to the flour and neutralize it into a dough
4. Wash celery and shallots, wash and peel ginger
5. A large piece of meat (pork front leg)
6. Chopped parsley
7. The meat is sliced first, then shredded, and then diced.
8. Use a knife a few more times for the meat filling, add the cooking wine in a bowl, mince the green onion and ginger
9. Put five-spice powder
10. Light soy sauce
11. Put salt
12. Put green onion and ginger
13. Put five-spice powder
14. Stir and marinate
15. Sesame oil in celery
16. Put the minced meat into the celery
17. Stir well
18. The dough grows to 2.5 times the size
19. Put flour on the chopping board, put the dough on the chopping board and knead it evenly
20. Knead the dough into thicker strips, then cut into uniform size
21. Squash the agent and roll it into a bun skin
22. Take a bun and wrap it with meat
23. Use your hands to pinch the patterned buns to form a raw embryo.
24. All wrapped up
25. Brush the oil on the cage, put the raw buns in the cage, and let it go for 15 minutes
26. Put it in the steamer, turn to medium heat and steam for about 18 minutes after the water is boiled, and steam for two to three minutes after turning off
27. Steamed buns
Tips:1 The celery I chose today has less moisture, so I mix it with sesame oil directly into the meat.
2. Celery is easy to produce water, and it can be dried by hand or gauze when filling.
3 When the meat filling is low in moisture, you can also add a tablespoon of water during the preparation process. I personally feel that steamed buns are better wrapped without water in the meat filling and easier to shape.
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