By the little pot is buying the pot
<h2>Royalties</h2>
Steamed bun powder (with yeast) to taste
5 chicken thighs
Four seasons beans 250 g
Minced meat 100 g
Ginger garlic to taste
4 scoops of cooking wine
Salt, sugar, pepper to taste
Warm water to taste
<h2>Practice steps</h2>
1, prepare the powder ➕, point sugar, prepare warm water, slowly add water and form a flocculent. Then knead into a smooth dough
2. That's it. You can just let it wake up
3: Marinate the chicken thighs one night in advance or extract them for 2-3 hours. Chicken legs with kitchen scissors first to remove the bone is very good to cut from the middle of the legs, cut down the bone
4: Remove the bones of the chicken thighs first and cut them into cubes. Drain
5, ➕ half a pack of Orleans powder, cooking wine ginger onion pepper powder a little honey. You can also add some corn starch to grasp and mix evenly, stir for 2-3 minutes, you can add some water to beat and finally put a layer of oil to be more tender
6: Chop the beans and prepare the minced ginger and garlic
7, the lard in the ➕ hot pot is not oil. Put the minced meat and ginger garlic and stir-fry the beans in the ➕ four seasons, put some salt cooking wine oyster sauce and slowly fry and fry dry. If there is still soup you can pour out a little
8: Knead the flour into small strips and cut into sections. Roll out into a skin
9. Wrap well. Wake up for 15-30 minutes. Then cool the underwater pot and steam over high heat. Steam and simmer for one minute
10, immediately take out each bun again, otherwise it will stain the bun cloth. It's all leaking at the bottom, so you need to turn it over while it's hot
11, finished product thin skin filling
12, the four seasons of beans are also very delicious
<h2>Tips</h2>
When the bun is cooked, turn it over while it's hot!! The bun is wrapped well and needs to wake up
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