1. Cut the meat and green onions, stir well, add salt and MSG
2. Put a little water. Live the dough
3. Roll out the dough and wrap it in the meat. The skin should be thin.
4. Put the wrapped xiaolongbao on a dry container, and steam it for 10 minutes at the end.
Tips:When the dough is live, the water must be less, add slowly, and the dough should not be too dry, otherwise the taste of the bun skin will not be good
