The method of meat steamed stuffed bun and the method of formula stuffing.

Preparation materials: 350g of flour, 3g of yeast, 250g of milk, 3g of sugar, 5g of oil, auricularia auricula 100g, 800g of elbow meat, 2 tablespoons of sweet noodle sauce, 2 green onions, soy sauce 1 tablespoon, appropriate amount of pepper and appropriate amount of cooking wine.

1, flour for making dough 350g, milk 250g, yeast 3g, sugar 3g, oil 5g, which takes about 1 hour;

2. With cooked pork belly, after cooling, cut the fat meat and lean meat into cubes or foams respectively;

3, chopped green onion;

4. Wash and chop the fungus;

5, fry the fat first, fry directly without refueling, and the fat itself will explode a lot of oil;

6. Stir-fry until the oil explodes, add lean meat and stir-fry, then add sweet noodle sauce and soy sauce, spiced powder and soy sauce;

7. Add the fungus and stir fry, and finally add the green onions;

8. Then stir evenly;

9. Take out after frying, and continue to operate in cold storage;

10. Air-dry the dough into small noodles, roll it into a round skin with a rolling pin, take out the meat stuffing and start making buns;

1 1. Wrap it and steam it in cold water 15 minutes. Turn off the fire and simmer for 5 minutes, so as not to collapse;

12, and finally serve on a plate.