1. Chopped green onions.
2. Wash the duck eggs.
3. Knock into the bowl.
4. Add a pinch of salt and stir.
5. Set aside the sweet potato vermicelli.
6. Soak with water to soften, as shown in the picture.
7. Finely chop vermicelli.
8. Tear small pieces of cabbage, wash and control the moisture.
9. Chop the cabbage and put it in a pot.
10. The vermicelli and spring onions are also put in the pot.
11. Heat up the pan, put a proper amount of oil, pour in the duck egg liquid, stir fry, and pound it into small pieces with a spatula, as shown in the picture.
12. Pour in the ingredients, (cabbage, vermicelli and green onions), season with salt, dark soy sauce, oyster sauce, five-spice powder and chicken essence, and mix well.
13. Pour into the basin.
14. Add a little yeast and sugar to the flour and stir it with warm water to form a flocculent shape. Proof double the size and knead it into a smooth dough.
15. Roll into long strips and cut into evenly-sized agents.
16. Roll it into a thick bun skin in the middle and thin all around.
17. Pack the stuffing.
18. Has been wrapped.
19. In a cold water cage, turn to medium heat and steam for 20 minutes. Turn off the heat and simmer for 5 minutes.
20. It has been steamed.
21. Finished picture.
22. soft.
23. Break, one word, incense.
