Beef Buns

Add yeast and water to the flour and knead into a smooth dough.

Take an appropriate amount of fennel, star anise, and Sichuan pepper and put them into a milk pot.

Add an appropriate amount of water to the seasoning mixture, boil it, and let it cool for later use.

Take a small piece of pork with fat.

Put the pork and beef together and chop into fine minced meat, and chop the scallions and ginger into fine pieces. If the beef has tendons or membranes, they must be removed.

Add cooking oil and an appropriate amount of lard to the pot, bring to a boil, then turn off the heat and let it cool for later use.

Take an appropriate amount of onion and chop it.

Add cooking wine, minced green onions, minced ginger, minced onion, beaten egg, light soy sauce, salt, and pepper to the ground beef, and stir evenly in one direction.

Add the seasoning liquid to the ground beef in small amounts multiple times, stirring thoroughly in one direction each time before adding the next. The oil should be added the same way, mixing evenly into the meat. The mixed meat should be neither too wet nor too dry.

Take the well-fermented dough, degas it and knead it into long strips, cut into evenly sized pieces, and roll them into buns wrappers that are thicker in the center and thinner at the edges.

Scoop a spoonful of filling onto the bun wrapper, gather it together and shape it into a round, pinching the dough folds to close it.

Cover the prepared buns with plastic wrap and let them rest for ten minutes.

Place the prepared buns in a steamer lined with parchment paper.

After the water boils, steam for 20 minutes, turn off the heat, let it sit for a while, then open the lid and take it out.