1. Put the pork filling in a basin, add salt, cooking wine, soy sauce, noodle sauce, thirteen incense, and minced ginger, mix well.
2. Wash the leek and let it dry.
3. Put the minced chives and eggs in the minced meat. Shrimp, add corn oil and stir evenly at the same time.
4. The filling is ready.
5. Add the flour to the milk baking powder and make the dough proof for 15 minutes.
6. Divide into several portions.
7. Encrusting.
8. Put it in the dish.
9. Shuixiang steamed buns on the pot.
10. It's really white when it's steamed
11. Serve on the table.
Tips:The noodles must not be too soft
