1. Dissolve the dry yeast in warm water for a few minutes, then pour it into the rich powder
2. Add appropriate amount of warm water to form a smooth dough (I added warm water in cold weather), cover and ferment
3. After soaking the black fungus, wash and chop; dry shiitake mushrooms to wash away the mud and sand, soak in warm water for 2 hours, chop, and keep the water for soaking shiitake mushrooms useful; after soaking the vermicelli in boiling water for a few minutes, remove it and cut it. 1 cm section
4. Add a small amount of water to soak the meat stuffing with mushrooms, add salt, cooking wine, chopped green onion and ginger, soy sauce, sesame oil, pepper, and five-spice powder, mix well
5. For a balanced nutrition, I added Chinese cabbage, washed the cabbage and cut into small cubes, sprinkled a little salt and marinated for 10 minutes to kill the water, then grabbed the moisture with my hands, and added the cabbage to the meat filling.
6. Add shredded shiitake mushrooms, shredded fungus, vermicelli, and mix well
7. The dough has been doubled
8. Knead the dough evenly to exhaust, divide the agent, take one agent and roll it into a medium-thick bun skin with thin sides, and wrap the stuffing to make a bun blank
9. Put oil paper on the steamer (or a small slice of carrot slices or corn husks), put the buns on top. After waking up for 15 minutes, turn on low heat and steam. After exposing the atmosphere, turn to medium heat, turn off the heat for 15 minutes, and simmer for 3 minutes before uncovering.
