# Make seeds #

On the first day, stir all the materials evenly, cover a warm place (room temperature 25-32 degrees) and ferment for at least 18 hours.

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# Making fermented dough #

The next day, add 50g of old leaven into the fermented dough, stir it evenly, knead it into a ball, cover it and let it stand for 8- 12 hours (the cover should be sealed and ventilated).

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# Make dough #

Add 80g white sugar, 10g corn starch, 150g low-gluten flour and 20g lard to the fermented flour, and stir into smooth dough.

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# Make stuffing #

Soak onion ginger in rice wine to make ginger juice.

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Barbecued pork, diced pork, hot pot, peanut oil, onion and ginger slices in the pot, stir-fry until fragrant. Then release soy sauce, oyster sauce and water, cook for about 3 minutes, and remove the onion residue. Pour in barbecued pork and material B.

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Continue to cook until the sauce is thick, which is the filling.

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Divide into six equal parts.

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Cover the wrapped buns and wake them 1 hour. It is enough that the steamed stuffed bun is twice as big as the original one.

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After the water boils, steam the steamed bread in the pot for 25 minutes. After steaming, stew the steamed bread in the pot for 5 minutes before opening the lid.

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skill

I didn't put baking powder because it didn't taste good after eating it several times.