Step 1

Material:
3 kg of ground pork
Ground ginger (a little more) 500 g
Chopped green onion (a little more) 1.5~2 kg
Pepper (appropriate amount)
Rice wine (a little)
Salt (appropriate amount)
Umami MSG (1 tsp)
Sesame oil (appropriate amount)
Method: Stir the above materials evenly, put them in refrigerated overnight, and then stir them the next day.
This filling is much better than those sold in the market, and it is fragrant but not greasy!

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Step 2

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Crust production:

add salt, sugar, yeast, milk powder, and warm water to all-purpose flour and mix well, knead it for three times, let it stand for 40 minutes, divide the rod into long strips and then divide into small pieces, knead it, and let it stand for 10 minutes Flatten the rod into an oblate shape, wrap the stuffing into the dough, wrap it in a steamer, boil the water, and steam for 15 minutes before it is out of the oven and eaten.