Deer antler mushroom meat bun

1. Soak and wash deer antler mushrooms in advance for later use.

2. Wash and chop the foreleg meat into small pieces.

3. Set aside ginger slices and scallions.

4. Put ginger and scallion slices into a juicer to extract the ginger juice.

5. Filter the onion and ginger juice and set aside.

6. Cut the deer antler mushrooms into small pieces and set aside.

7. Put minced meat and deer antler mushrooms into the bowl.

8. Add an appropriate amount of oyster sauce, salt, light soy sauce, dark soy sauce, and peanut oil.

9. Add a small amount of scallion and ginger juice multiple times and stir until strong (can be stirred using a chef's machine).

10. Wash and cut scallions into small pieces.

11. Add scallions to the filling.

12. Mix well and refrigerate in the refrigerator.

13. Pour flour into the bowl.

14. Add fermentation powder.

15. Add water and lard.

16. Use chopsticks to stir the dough into dough.

17. Knead the dough until it is smooth and cover it with a lid, then let it wake up for about 30-40 minutes.

18. The dough that has awakened is honeycomb shaped.

19. Take out the dough and rub it into long strips.

20. Cut into small pieces of dough.

21. Roll out the dough thinly.

22. Add the rolled out dough to the deer antler mushroom meat filling.

23. Pinch the dough tightly and wrap it up.

24. The packaged buns will wake up for about 15 minutes.

25. Add water to the pot and steam the steamed buns over high heat for about 15 minutes.

Just out of the oven, I can't help but have one.

27. Finished products.

28. Finished products.

29. Finished products.