First put 40 grams of flour in the basin, add 0 grams of yeast, then pour in 0 grams of warm water of about 0 degrees, first dissolve the yeast, and then pour the rest slowly into it, stir while pouring, stir into a large dough flocculent, knead it into a smooth dough, and then put it aside, buckle the fresh-keeping bag and seal it to ferment for 0 minutes.

Adjust the filling, be sure to season it first, first add thirteen spices, sugar, edible salt, chicken essence, a little oyster sauce, light soy sauce in the pork filling, and then add a little dark soy sauce to adjust the color, and then prepare a rice bowl of peppercorns and ginger water soaked in advance, pour it into it in stages, stir until the filling and water are completely fused each time, and then add water to it, so that the finished product of the steamed filling is not dry or woody, delicious and juicy, especially delicious, and the adjusted filling is best put into the refrigerator for refrigeration, so that the water can be solidified when the package is better.

After that, the leeks that have been cleaned and dried in advance are chopped with a knife and put into the meat filling basin. Pour sesame oil and cooking oil on the surface of the leeks, mix the leeks briefly, let the stubble of the leeks evenly stain the grease, and then add a little shrimp, stir them well and add them together.

When the time is up, the volume of this dough has obviously doubled, and the honeycomb tissue inside is also very rich, indicating that it has been fermented, take it out, knead it evenly and exhaust to its original size, and then roll it into long strips, divide it into small agents of equal size, sprinkle a little dry flour on the surface, and roll it into a large round cake with a thickness of about one yuan coin.

After that, put the adjusted filling in the crust, press the crust with your thumb, and then grind it forward little by little, and finally tighten the mouth to it, and arrange the shape. After all wrapped, put it into the steamer, be sure to proofing for about 6 minutes before turning on the fire, steam for 0 minutes after the water boils, turn off the fire for 0~0 minutes and then open the lid to take it out.

The big buns that are so good are really white and fat, fluffy and soft, the filling is not dry or woody, tender and juicy, and it is particularly delicious.

Proofread by Huang Hao