Put the dry yeast powder in a small bowl, let it warm with 30 degrees of warm water, let it stand for 5 minutes, let them activate.
Put the flour and a small amount of white sugar into the basin and mix well with chopsticks. Then pour in the yeast water, stir it into pieces with chopsticks, and then smash it into pieces by hand.
And the good dough is finally covered with a damp cloth. To prevent the surface from drying out, put it in a warm place and wait for fermentation.
When the dough becomes larger in size, there are a lot of small bubbles in the face. This process takes about an hour or so
To make it, continue to knead the dough, squeeze out the air inside, and then cover it with a damp cloth to let the dough expand again.
Remove the dough, knead the strips, make a dose, knead the middle thick, round the round skin, wrap the stuffing, put it in a cold water pot and finally let it stand for 10 minutes. Finally, the fire will boil the water, and when it comes to the heat, it will be transferred to the medium fire. Because it is cooked, it can be steamed for 5-6 minutes.
Hot oil in the wok, 50% hot, medium heat, into the ginger and scallions
In the middle of the fire, the meat is added to the minced meat, stir-fried until the meat is discolored, the water is gradually dried, and then poured into the cooking wine, soy sauce, and the beauty is very fresh, and the sugar and salt are mixed.
Into the plum dried vegetables with fried
Add half of the water without the ingredients. After the fire is boiled, turn to a small fire and simmer until the water is dry (about 30 minutes). Add the chicken and green onion and stir well.