Dried Radish Shredded Sauce Pork Bun

Soak dried radish shreds overnight, remove and squeeze out excess water, set aside.

2. Chop it into small pieces.

3. Pork filling, set aside.

4. Choose a good scallion, wash it, drain the water, chop it into small pieces, and set aside.

5. Put pork filling, chopped radish, and scallions together in a bowl.

6. Add an appropriate amount of salt, a little five spice powder, dark soy sauce, chicken essence, and spicy sauce.

7. Grab evenly.

8. Add a little yeast, white sugar, and warm water to the flour, stir until it becomes flocculent, twice the size of the dough, and knead into a smooth dough.

9. Rub into long strips and cut into evenly sized tablets.

10. Roll it into a thick bun skin in the middle and thin around it.

11. Wrap in the filling.

12. It is already wrapped.

13. Put cold water on the cage.

14. Bring to a boil over high heat and steam over medium heat for 20 minutes, then turn off the heat and simmer for 5 minutes.

15. It has been steamed.

16. Finished product drawings.

17. Soft.

18. Break it open, the fragrance is fragrant.