Celery and meat buns

Overview

I want to eat steamed buns, and I happen to have some celery. Let’s start walking

Soak the yeast in warm water for seven or eight minutes. Mix the flour into a smooth dough and place it in a warm place to ferment. About an hour.
Main filling pictures
The pork is frozen for easy cutting. I cut it by hand, which makes it more fragrant.
Wash the celery and sauté it in boiling water for two minutes
It’s time to cut the stuffing by hand again
Because we are making steamed buns, the ratio of meat to vegetables is 1:1
Add soybean oil, salt, MSG, pepper noodles, soy sauce, chopped green onion, and minced ginger.
Reconciled stuffing
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Knead the risen dough, drain out the air, roll it into long strips, cut into pieces, and roll it out thick in the middle and thin on the sides.
Making buns depends on your own skills. After wrapping, place it in a warm place to rise for 15 minutes, then steam it
Turn on the heat for 15 minutes, turn off the heat and simmer for five minutes, take it out of the pot and take a close-up.