Cooking Steps

1. 

   Step1:1000 g kidney beans and 1000 g soy sauce meat. Steam kidney beans over high heat for 10 minutes. Take out and cool them to dice. Mix well with the diced soy sauce meat. Add 10 g ginger powder, 10 g green onion powder, 5 g pepper powder and 5 g salt to mix well.

2. 

   Step2:500g flour, 250g water, 10g salad oil and 5g yeast powder. Mix well and ferment to 3 times of capacity.

3. 

   Step3:The dough is divided into 50g dough, rolled into the middle thick and the two sides thin, and wrapped with as many kidney bean paste meat stuffing as possible.

4. 

   Step4:Divide into two layers and put them in the steamer. Leave the lid for 20 minutes. Steam over high heat. Steam for 15 minutes.