Don't just steam steamed buns with flour, do it, the meat is fragrant, nutritious and delicious


Warm milk and dough: Warm the milk, add the dry yeast and let it sit for a while. Put flour in a basin, add a little sugar (to promote fermentation), then pour the warm milk with yeast into the flour, stir with chopsticks while pouring, stir into a flocculent, then mix into a dough, cover with a lid, and let rise until twice the size.

After the dough is ready, take it out and put it on the cutting board, knead the dough to exhaust, and knead it repeatedly for a while.

After kneading the dough, roll out a large rectangular piece with a rolling pin

Spread the seasoned meat evenly on the dough sheet. How to adjust the meat filling: Add ginger, green onion, salt, white pepper, sugar, light soy sauce, oyster sauce, appropriate amount of cooked oil, and sesame oil to the minced pork and stir well.

Sprinkle chopped green onions on top of the minced dough.

Roll it up from the bottom to the top, arrange it into long rolls of uniform thickness, and then cut it into evenly sized segments

Use a chopstick to press the middle of the cut noodles and the meat roll is ready. Cover with plastic wrap and let rise for 15 minutes

Steam the pot for 15 minutes, turn off the heat, and simmer for another 3 minutes.

In this way, the meaty pork flower roll is ready, and it is delicious.