1) Flour and eggs, yeast with 30 ° C warm water mixed well, first the flour into a flocculent, and then kneaded into a smooth dough, sealed with plastic wrap, naturally fermented in a warm place to twice as large, open the inside there are dense pores on it (every 500 grams of flour plus 5 grams of yeast).
2) Fat and lean ratio of 4:6 minced meat filling, add chopped green onion, minced ginger, oyster sauce, pepper powder, white pepper, salt and water, mix well and stir well. You can also sauté the fat meat in oil and put it into the lean meat before seasoning.
3) Divide the fermented dough into evenly sized dough.
4) Roll out the dough into a thick dough around the thin crust
5) Add the minced meat, wrap into buns, steam in cold water for about 25 minutes, then open the lid after turning off the heat and simmer for about 5 minutes