How to make the stuffing of shredded radish steamed stuffed bun delicious

1. Add yeast powder to the flour, knead it with warm water into dough, let it stand for 2 hours to ferment, rub a white radish into filaments, put it in a large bowl, and marinate it with salt for a while.

2. Squeeze out the juice, dry a handful of shrimp skin, stir fry in a wok, let cool, add shredded radish, shrimp skin and pork stuffing, add a little minced onion and ginger, and season with salt.

3. Add some white pepper and soy sauce, put a spoonful of sesame oil and mix well, and the filling is ready. The dough will ferment until it is poked by hand and will not retract, and then move to the chopping board to rub and exhaust.

4. Arrange the dough into long strips, divide it into small pieces, roll it into large pieces with thick middle and thin sides, add stuffing, knead it into dough, cover it with plastic wrap and wake it for 20 minutes.

5. Add water to the pot. After the water is boiled, steam the steamed bread in the water for 25 minutes. Turn off the fire and steam for 10 minutes, and then take out the pot.