1. Dissolve the yeast powder with warm water, knead it with flour and leave it at room temperature to ferment.
2. Chop the meat, shiitake mushrooms, and ginger together into meat filling, adjust the salt, add some light soy sauce, beat an egg and make the meat filling for later use.
3. Fermented to double its size.
4. Knead the dough and exhaust air to make a raw bun.
5. Put it in a steamer for a second fermentation for 20 minutes.
6. Turn on the heat, steam for 15 minutes after boiling, turn off the heat, and simmer for 5 minutes.
7. The finished product after steaming.
8. Finished product.
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