Cooking Steps

1. 

   Step1:1. Add seasoning to minced meat, vermicelli and agaric and mix them in the refrigerator for a little freezing for a while to make them easy to wrap; 2. Mix flour and yeast white lard with water and mix them well. After waking up for ten minutes, mix them well. Dispense the agent. Roll the thin edge and the thick skin in the middle. After wrapping the stuffing, knead the lace with the right thumb and index finger in the way of twisting banknotes. Close the mouth; 3. Put the wrapped bun in the steaming pan and wake up for twenty-eight minutes. Steam it in the cage for ten minutes.