Leek and vermicelli steamed buns

1. Dissolve yeast in warm water, put flour in a bowl, add yeast water and dough, and then knead into a ball. The ratio of flour to water is adjusted based on a ratio of two to one. It is difficult to knead the freshly kneaded dough until it is smooth. Don't worry, just let it sit for a while and knead it again. Be sure to knead the dough completely before discovering it. Put the dough in a bowl and let it warm up. Temperatures above 20 degrees Celsius can be fermented at room temperature. Put it in the oven when it's too cold.

2. Pork filling with soy sauce, salt, oyster sauce, ginger sauce and thirteen flavors.

3. Mix thoroughly and vigorously.

4. Soak the noodles in advance and chop them into small pieces.

5. Wash and water the chives, chop them into small pieces, mix with oil first, and then add salt. After the noodles are ready, mix the meat and vegetables together. Do not mix them too early. When mixing meat and vegetables, it is necessary to grab them evenly with your hands.

6. The noodles are ready.

7. Take out the dough, exhaust and divide it, roll it round, and roll the small potion into large pieces.

8. Roll them one by one.

9. Wrap it into buns according to your own preferences.

I wrapped it in willow leaves.

11. Brush the basket with oil, put the wrapped buns in the pot and let them stand for half an hour. Then steam over seven heat and let the water boil for twenty minutes.