Stuffing method of steamed stuffed bun

Prepare flour, yeast, sugar, salt, pork stuffing, onion, ginger, garlic and cooking wine in advance.

1, flour with water, yeast, sugar and salt.

2. flour and smooth dough.

3. Cover with a damp cloth and ferment to twice the size.

4. Prepare stuffing. Pork is made into minced meat or chopped into minced meat by hand. Add cooking wine and salt for curing 10 minute.

5. Soak chopped green onion and Jiang Mo in100g of water for about10min to become onion Jiang Shui.

6. Stir the minced meat in one direction, and slowly add onion and Jiang Shui until the minced meat absorbs enough water.

7. After the meat is saturated, it can be wrapped. If it is too soft, it can be frozen in the refrigerator for 20 minutes.

8. Take out the air and knead the dough into long strips.

9. Use a knife to cut out a small dose of uniform size for later use.

10, take a pill, roll it into a small disc, and wrap it with stuffing.

1 1. and complete the rendering.