Corn and fresh meat buns

1. Wash an appropriate amount of ginger and scallions and set aside.

2. Put scallions and ginger into a juicer to extract the ginger juice.

3. Filter the squeezed onion and ginger juice for later use.

4. Wash and cut scallions into small pieces for later use.

5. Wash and peel the corn kernels.

Wash and grind the front leg meat for later use.

7. Add an appropriate amount of oyster sauce, salt, light soy sauce, dark soy sauce, and chicken essence.

8. Add onion and ginger juice.

9. Stir with a chef's machine, thoroughly mix and absorb the meat filling and onion ginger juice.

10. Add scallions and mix well.

11. Add corn.

12. Put the mixed fresh corn meat filling into the refrigerator and refrigerate.

13. Pour flour into a mixing bowl.

14. Add fermentation powder and white sugar.

15. Add clean water.

16. Use chopsticks to stir the flour into dough.

17. Cook's machine and noodles take about 5 minutes.

18. Smooth the dough, cover it with cling film and let it ferment for about 40 minutes.

19. The dough ferments into a honeycomb shape, take out the air and knead until smooth.

20. Roll the dough into long strips.

21. Cut the dough evenly.

22. Roll out the dough thinly.

23. Spoon in fresh corn meat filling.

24. Pinch the bun tightly and tighten the opening.

25. The packaged bun will wake up for about 20 minutes.

26. Bring water to a boil in a pot, add steamed buns, steam over high heat for about 15 minutes, then open the lid after 5 minutes.

27. Take a bite of the juicy corn and fresh meat buns.

28. Visible broth to the naked eye.

29. Finished products.

30. Finished products.