Flour, yeast, water together, covered with plastic wrap fermentation
Soak the sprouts in cold water for one hour to salty, then dry the water.
Add the oil to the wok and add the whole ingredient. After the oil is hot, put the minced ginger into the pan and stir it to white. Add the cooking wine, soy sauce, soy sauce and salt. After adding the water-controlled sprouts, continue to stir fry until there is no water. When the pan is out, the ginger can be picked out and used.
The noodles are good, wrap the fried stuffing according to the steps of the bun, and steam in the steamer for 20 minutes.
The wrapped steamed buns can be stained with oil on the bottom of the steamed buns before the steamer, so that the bottom of the steamed buns will not be wet by steam.