Use a frying pan to heat up 1 tablespoon oil and turn the gas power to lowest and fry the pork belly. Don’t use too much oil or too high heat because I don’t want you to burn yourself.

Fry the pork until it’s turn slightly golden colour and place it on a plate then brush a little bit of soy sauce on every side of it to colour it with soy sauce. Leave it until it’s cool down and we cut it into 1.5 cm thick and 5 cm wide slice.

Place every thing into a small stock pot and use full gas power to boil it first, then turn the gas power to the lowest to simmer it until the pork is nice and soft.

Mix yeast with the water and melt the yeast.

Mix step 1 with flour and knead it until it’s turn to a smooth dough.

Find a warm spot for the dough and cover it by a cling film or clean and wet tea towel then leave it for 30~40 minutes. I live in Edinburgh and the weather here is really cold so I leave it for 30~40 minutes.

After the dough arise. We separate it into 70g each and knead it into round shape then we use a rolling pin to flatten it into a long oval-shaped.  After we brush oil on the flatten dough and fold it to half and use rolling pin gently press down the central to make the shape settle.

Steam it in a steamer with medium to full gas power for 8~10 minutes until you touch the bread and it’s has resilience, not too soft like the dough before. Then it’s done!