Cooking Steps

1. 

   Step1:Wash leeks and let them dry.

2. 

   Step2:Melt the yeast in a cup of warm water. Dig a hole in the middle of the flour. Pour in the yeast water. Use your hand to slowly gather the flour on the side. Knead it into a smooth dough. Ferment for 2 hours until the dough is twice as big.

3. 

   Step3:Cut the dried leeks into pieces.

4. 

   Step4:Beat three eggs into a bowl.

5. 

   Step5:Add a few drops of white vinegar, and then add some water to make the fried eggs smooth and tender.

6. 

   Step6:Put the oil in the wok. Heat the oil and pour in the eggs.

7. 

   Step7:Break the eggs quickly with a blade.

8. 

   Step8:Mix the eggs and leeks together and add salt. Mix Meiji, chicken essence, sesame oil and thirteen spices again.

9. 

   Step9:Sprinkle a layer of white flour on the ashore board and start to knead the dough. Until the white flour is absorbed into the dough. Sprinkle another layer and knead it again and again. Repeat this several times until the ashore board is smooth. The dough is smooth. Cut it with a knife and there is no honeycomb.

10. 

    Step10:Cut it into several doses. Press it flat.

11. 

    Step11:Use a rolling pin to make a circl

12. 

    Step12:Pack the stuffing. Pack the stuffing into a bun with one fold and one fol

13. 

    Step13:Cover the wrapped bun with wet cloth for 20 minute

14. 

    Step14:Put in the steamer and heat for 5 minutes. Change to medium heat for 13 minutes.

15. 

    Step15:It's out of the pot.