Cha siu bao

1. Wash and drain the meat, cut it into evenly sized pieces, add two spoonfuls of fish sauce, oyster sauce, soy sauce, maltose, and an appropriate amount of red yeast powder. These seasonings can marinate approximately 750 grams of meat. Grab well and marinate for more than 12 hours.

2. Take a flat bottom pot, spread a piece of silicone oil paper, and evenly place the marinated meat on the oil paper. I use oil paper because I'm afraid it will stick to the pot. If I use non stick pots, I don't need them.

3. Cover with a lid, turn on low and medium heat, and flip the dough every three to five minutes until the meat is fully cooked. Turn to high heat and collect the juice slightly. Do not collect the soup too dry.

4. Cut the roasted meat into small cubes, add the broth of the roasted meat, and mix well.

5. Mix flour with water, yeast to form a dough, ferment to twice the size, and knead well.

6. Rub long strips, cut into pieces, and roll them into thin, thick edges in the middle.

7. Pack in an appropriate amount of filling.

8. Close the mouth.

9. Open the steamer at intervals and place a silicone pad or oil paper on the steamer.

10. Wake up for 20 minutes for the second time, bring water to the pot, and steam for about 12 minutes when steam comes out.