flour 1000g Yeast powder 5g
Green onions Half root Ginger 1 block
Oyster sauce 1 pump Cooking wine 1.5 spoons
Light soy sauce 1.5 spoons Meat filling 250g
Edible oil 1 scoop Sesame oil 1 scoop
Salt 3 grams Zanthoxylum bungeanum noodles 1g
Pepper 0.5g Old soy sauce Half spoon
Edible baking soda OneSmall pinch (the amount you can pinch with three fingers)
How to make a big meat dragon Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 1

Step 1

Add chopped green onion, minced ginger, salt, pepper, oyster sauce, light soy sauce, dark soy sauce, chicken essence, sesame oil, and cooking oil to the meat filling. Stir vigorously in one direction and set aside. Illustration of how to make big meat dragon that is simpler and more delicious than steamed buns 2

Step 2

Add yeast powder to flourIllustration 3 of how to make a big meat dragon that is simpler and more delicious than steamed buns.

Step 3

Add warm water of about 40 degrees in batches (the water temperature is not hot enough) Illustration 4 of how to make a big meat dragon that is simpler and more delicious than steamed buns.

Step 4

First mix into large noodles Illustration 5 of how to make a big meat dragon that is simpler and more delicious than steamed buns.

Step 5

Knead into smooth dough Illustration 6 of how to make a big meat dragon that is simpler and more delicious than steamed buns.

Step 6

Cover and place in a warm place until doubled in size Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 7

Step 7

Spread thin noodles and baking soda on the chopping board Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 8

Step 8

Take out the dough and deflate it Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 9

Step 9

Roll into large pieces Illustration of how to make the big meat dragon that is simpler and more delicious than steamed buns 10

Step 10

Spread the meat filling and try to smooth it out with a spatula. Leave a piece on the side without the meat filling to facilitate sealing.Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 11

Step 11

One side is rolled up to the other side Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 12

Step 12

Pinch the seams at both ends and the middle tightly to prevent the filling from being exposed, and arrange it so that the top and bottom are even in thickness. Illustration of how to make big meat dragon that is simpler and more delicious than steamed buns 13

Step 13

Place in the steamer and let rise for 15 minutes Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 14

Step 14

Steam in cold water for 25 minutes, simmer for five minutes, take out and cut into pieces. Illustration of how to make a big meat dragon that is simpler and more delicious than steamed buns 15

Step 15

The last picture of the finished product is simpler than steamed buns, and the delicious big meat dragon is completed. Thanks for watching! Big meat dragon cooking tips

1. When mixing the filling, you can also add sweet noodle sauce and yellow sauce instead of dark soy sauce.2. It is best to choose three fat and seven thin meat fillings, which will taste better. 3. You can add a little sugar when kneading the dough to shorten the rising time.