1. Add yeast, sugar, water, and lard to the flour and knead it into a smooth, non-stick dough and let it stand for 2 hours.
2. Crisp preparation: add salt and five-spice powder to flour, knead into a dough, relax for 10 minutes, roll into a pancake, cut into small pieces, and deep-fry until golden brown and crispy: thin and crisp.
3. Wash the leeks, chop them, add edible oil and stir evenly, and then add edible alkali to keep the leeks green.
4. After the eggs are scrambled, mash them into fine pieces and let cool. Put the thin crisps into the bag and crush them, put the chives, eggs, and crisps into the basin together, add salt, and mix well.
5. The made dough is honeycomb, kneading the dough to exhaust air
6. Roll into bun skin
7. Wrap the leek stuffing and let it rise to 1.5 times its size, about 40 minutes.
8. After steaming, count for 13 minutes, turn off the heat and simmer for 3 minutes.
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