Anshun po su bao

Rinse the sticky rice clean and soak it four hours in summer or overnight in winter.

Drain the rice, spread it evenly in a steamer lined with wet cheesecloth and steam covered over medium heat 45 minutes, spraying a cup of water over it every 15 minutes so it does not dry out.

Turn off the heat and let the rice cool in the steamer to 35 degrees Celsius.

Dissolve 1.8 grams of the herbal dry yeast ball in drinking water and mix it through the rice.

Press the rice firmly into the container, make an observation hole in the centre, cover and keep it warm away from sunlight 72 hours.

Scrape off any grey strings of fungus on top; the laozao rice wine underneath is ready.

Mash 50 grams of active laozao rice wine, half rice half liquid, in a clean container and mix in 50 grams AP flour and 25 grams water; cover and keep warm and dark about 12 hours until bubbly.

For the sponge, stir 60 grams of starter into 135 grams water, add 300 grams AP flour, form into a ball, press it down, cover and ferment overnight.

Next morning, with the sponge doubled and webbed inside, dissolve 30 grams sugar in 135 grams water in a big mixing bowl and add the sponge.

Mix the sodium carbonate through the 300 grams AP flour, then combine the dry with the water and sponge.

Turn out and knead 12 minutes, folding and kneading rather than pushing, until the dough is white and smooth.

Divide into three even pieces of about 320 grams, fold the cut side into the centre of each, shape into logs, cover and rest 30 minutes.

Bring the lard and the fillings back to room temperature while the dough rests.

Divide one log in two, roll the first half into a sheet about 20 by 70 cm and 1 mm thick, dot on 15 grams of lard and spread it all over including the edges, then roll it up into a log.

Roll and lard the second half the same way, lay the first log along one edge and roll the sheet up around it for more layers.

Rest the finished block in a ziplock bag 30 minutes and repeat with the remaining two logs.

Rinse the azuki beans, cover with water an inch over and soak overnight.

Drain, put the beans in a pot with 1 litre of cool water and a quarter teaspoon of sodium carbonate, bring to a boil and cook an hour on medium-low.

Cool the beans to the touch, then press them in batches through a strainer lined with cheesecloth so only the shells stay behind.

Squeeze the water out of the bag, then fry the washed paste in a pan with 100 ml neutral oil and 60 grams brown sugar over medium-low, stirring, until it is thick enough to stand and very dark.

Cool the paste; it keeps in the freezer up to three months. Take about 6 tablespoons for this batch.

Pound half a tablespoon of sugar with half a tablespoon of toasted perilla seeds to a coarse powder.

Cut the pork fat into small cubes and hand mince the lean.

Season the minced lean and stir until sticky, then mix in the fat and the scallion and coat with about a teaspoon of oil.

Cut the uneven ends off a rested block and roll them into tiny buns, then tear the log in half and each half in half again into four even pieces.

Press a piece into a squarish disk and fill with 1 tablespoon pork mince, half a tablespoon bean paste and half a teaspoon of the yanzi mixture.

Pinch up one side and pleat, tilting outward so the wrapper forms a pocket; the ragged flaky look is correct.

Set each bun on a small piece of parchment paper in a steamer and cover so they do not dry out; repeat with the remaining blocks.

Proof the buns in the steamer over 35 degree Celsius water for 30 minutes.

Steam over a big pot of boiling water on high heat 13 minutes, turn off the heat, let them sit a minute, then take them out.