1. Material: 500g of common flour, 50g of old flour fertilizer, 2g of edible alkali, 250g of minced meat (three fertilizers and seven lean ones), 60g of soy sauce, 8g of Jiang Mo, 25g of chopped green onion, and proper amount of salt and pepper.

2. Appropriate amount of chicken essence (or monosodium glutamate), 25g of sesame oil and appropriate amount of broth.

3. Mix flour: semi-fermented flour, that is, divide the flour into two parts, add appropriate amount of water to 350g flour and mix well, add 50g old flour fertilizer to shred the flour and make it twice as large. In addition, make the remaining 150g noodles into dead noodles with moderate hardness, stir for 20 minutes, add a little boiling water and edible alkali, mix well, put them into the fermented dough, and knead the two noodles together after mixing well.

4. Mix chopped green onion and sesame oil for a while.

5. Chop three fat and seven thin pork belly into minced meat, and then transfer it to Jiang Mo and mix well.

6. Add soy sauce and mix well. Add broth in four times (clear water can be used instead of broth), and stir evenly in the same direction to make water stuffing.

7. Add the fragrant scallion oil and continue to stir evenly in the same direction.

8. Add salt, monosodium glutamate and pepper and mix well.

9. Knead the semi-fermented dough evenly, knead it into strips, pick it into dough blanks, roll it into thin round skin with a diameter of about 8 cm, put it on the palm of your hand, put stuffing in the middle and wrap it tightly.

10, put the prepared raw steamed bread into a steamer, put water on the pot, and steam for about 8 minutes on high fire.