Fresh meat buns

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

2. Add an appropriate amount of water to scallions and ginger, and put them into a juicer to squeeze out the onion and ginger juice.

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

4. Wash and grind the front leg meat into foam.

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

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

7. Add onion and ginger juice.

8. Use a chef's machine to mix the onion and ginger juice with the minced meat.

9. Add scallions to the well mixed meat filling and stir well.

10. Put the fresh meat filling in the refrigerator and refrigerate.

11. Pour the flour into a bowl.

12. Add fermentation powder and white sugar.

13. Add clean water.

14. Stir with chopsticks to form dough.

15. The chef machine kneads the noodles for about five minutes.

16. Wrap the kneaded dough in a cling bag and let it ferment for about 40 minutes.

17. Take out the fermented dough, knead it, and exhaust the air.

18. Knead the dough into long strips.

19. Cut into evenly distributed small noodles.

20. Roll out the dough thinly.

21. Spoon in the meat filling.

22. Pinch the bun tightly and tighten the opening.

23. Wake up for 20 minutes after wrapping the buns.

24. Heat water in the pot and add the steamed buns. Steam over high heat for 15 minutes, then turn off the heat and simmer for 5 minutes.

25. Finished products.

26. A bite of juicy fresh meat bun.

27. Finished products.