Steamed pork with black bean sauce for a few minutes.

Material flour 500g pork 300g beans 300g.

1. Mix flour, dice meat and beans, and add pepper, aniseed, onion, ginger, cooking wine, soy sauce, salt and clear oil. When the dough becomes soft, wrap it in the traditional way and steam it in a cage for 20 minutes.

500 grams of pork stuffing

750 grams of beans

400 grams of flour

Salt 1.5 teaspoon

2 teaspoons of soy sauce

Light soy sauce 1 teaspoon

Spiced powder 1/2 teaspoons

2 tablespoons cooking wine

2 shallots

Yeast quantity

Sugar10g

The right amount of water?

1. Flour+sugar+yeast, water and flour, twice the size.

2. Wash the beans and cut them into pieces, season the meat stuffing, mix them with diced beans and stir them into stuffing.

3. Cut the dough into pills, roll it out and wrap the steamed bread.

4. Steam on high fire for 20 minutes.

1. Appropriate amount of flour, sprinkle a pinch of yeast powder with warm water and mix well. Put it on a steamer with warm water and cover it for fermentation.

2. Chop the pork belly, put it in small water to draw water, and drop it while stirring until it is not too dry. Then add soy sauce, allspice powder, oil consumption, sesame oil, flour paste, salt and chicken essence and stir in the same direction to make it sticky.

3. Pick and wash the beans, blanch them with hot water, take them out and chop them up.

4. Mix well with the marinated meat for later use.

It's very hot in summer, so I go to do other things. It took me less than two hours to make such a cake.

6. Mix the dough and knead it into a large dose. Don't roll it too thin and knead it into buns.

7. Put cold water in the pot and put the steamed stuffed bun on the drawer to cover the fire.

8. It takes less than 20 minutes to steam steamed bread in SAIC, and it takes five minutes for the cover to breathe after the flameout.

1. Chop the pork, not too much, and small particles are best.

2. First put the starch, salt and spiced powder into the meat stuffing and soy sauce, add a little water and stir well. Stir in one direction to let the meat absorb water.

3. Mix the dough, add baking powder and water, gently knead until the dough doesn't stick to your hands, cover it with a wet cloth, and let it stand for fermentation.

4. After the dough is cooked, start to cut beans and dice, put them on the meat stuffing, add soy sauce and pepper oil, and start stirring.

5. After the dough is cooked, gently knead the dough to make a small steamed bun skin and knead it into 18 pleats. The key is to put it in the drawer 15 minutes to wake up and put it in the fire 18 minutes to cool down. Turn off the fire and keep it stuffy for 3 minutes.