Ingredients: 650g of refined white flour, 650g of eggs, 650g of sugar, pork suet 1kg, 200g of dense cherry, 500g of walnut kernel, 50g of dried tangerine peel cake (yellow in the moon cake, which is usually sold in dried fruit shops) and dense rose 100g (also cooked in the moon cake). Practice: ① Peel and debone pork suet, wash it, wring it out, cut it into pea-sized particles, and evenly cut the slices of cherry, peach kernel, longan and candied dates into mung bean-sized particles; 2. Beat the eggs into the pot, add sugar and stir until they are milky white, then pour in flour and stir well, then add the cut raw materials and dense roses and stir well. In this step, I suggest using the traditional method, not the oven, but the steamer, so that the taste will be more pure. ) Put the wrapping paper (for steamed dumplings) into the steamer, pour the prepared raw materials, roll them flat, sprinkle sesame seeds, ④ put the steamer into boiling water, steam for about 30 minutes until cooked, turn them over on a clean chopping board and tear off the wrapping paper.