1. Chop the meat, add a little bit of water and stir in one direction to make the meat tender. Add all the seasonings of green onion and ginger to the meat filling and mix well. After blanching the cowpea corners, rinse them with cold water, then chop them under water control, and put them in the meat filling.
2. Mix well again.
3. The flour is warmed with yeast and fermented at room temperature.
4. Knead it well and wrap it up.
5. Put it on a greased steamer, boil for 18 minutes and turn off the heat, wait 3 minutes to open the lid.
6. Steamed buns.
7. Finished product.
