300 grams of glutinous rice

250 grams of flour

Appropriate amount of mushrooms

Pork belly right amount

Proper amount of soy sauce

Proper amount of cooking wine

Proper amount of salt

Appropriate amount of pepper

Yeast 3G

1. Soak glutinous rice in water for 4 hours, then steam in a pot, and steam for 20 minutes after aeration;

2. Soak the mushrooms in soft dices and cut the meat into dices;

3. Put oil in the pot, pour diced meat and diced mushrooms, and stir-fry with soy sauce, sugar and cooking wine for seven minutes;

4, add soy sauce and pepper to glutinous rice (you can put more, you want this pepper flavor), and mix with the right amount of water;

5. Mix the fried diced meat with the mixed glutinous rice, and let it cool for later use.

6. Add 3-4G yeast to the flour, add 50%-55% water and knead into dough, wake for 10 minute, knead into smooth dough, seal with plastic wrap and ferment to twice the size.

7. Divide the dough into small portions, wrap them into buns and gently flatten them;

8. Put it into the pot, add the right amount of oil, add water, cover the lid, and fire;

9. When the water is dry, just fry it on both sides.