1. Put the yeast into the flour, add warm water, stir it into a flocculent shape, knead it into a smooth dough, cover it with plastic wrap, and ferment it in a warm place to double its size.

2. The fermented dough is put on the chopping board, vented, and fermented to twice the size, and the dough is finished.

3. Knead carrots into velvet, stir pork belly into stuffing, and chop onions for later use.

4. Put the meat stuffing into the vessel, whip it quickly in one direction with chopsticks, and pour a little water into it while whipping until it is very thick.

5. Put the chopped carrots, chopped green onion and all stuffing seasonings together and stir clockwise.

6. Knead the dough into strips, divide it into batter with uniform size, roll it into skin, then wrap it with stuffing and shape it into buns.

7. Fill the steamer with water, spread the cage cloth on the grate, put the wrapped steamed bread in after the fire, and simmer for 20 minutes.

8. Don't open the lid immediately when the time is up. Turn off the fire for 2 minutes and then open it again, so the steamed stuffed bun won't retract.

Cuisine characteristics

Every autumn, I hoard carrots, like a small animal ready to hibernate. Carrots in this season have a different sweetness, which can be boiled, fried, stuffed and eaten, just like water. As the saying goes, "radishes go on the market, doctors are laid off", and autumn and winter health care liquid is really radishes. Of course, not only carrots, but also green radish, water radish, water jade radish, heart-beautiful radish and so on, each of which has its own unique cooking method, and carrot buns, which are popular and suitable for all ages, were my favorite when I was a child.