1. Prepare 2 loofah, 1 fried dough stick, 1 green pepper, 2 eggs, appropriate amount of sea rice
2. Cut the loofah into sections and then slice, sprinkle with 4g of salt and water for 3 minutes
3. Mince green pepper
4. Squeeze the water over the loofah (you don’t need to squeeze it too hard, just keep the fragrance of the loofah)
5. Add a spoonful of pepper oil to the squeezed loofah and mix well (the loofah is wrapped with oil to lock the moisture)
6. Cracked fried dough sticks into sticks and cut into pieces
7. After the eggs are broken, stir-fry the eggs in a hot pan with cold oil
8. After the oil is heated, stir the chopped shallots, then add the sea rice, after the fragrant, let it cool and put it in the filling
9. Mix the loofah, green pepper, sea rice, egg, fried dough sticks, add a spoonful of oyster sauce, a spoonful of chili oil, 6g salt, 6g chicken powder, appropriate amount of sesame oil, and mix well
10. One pound of noodles, add 5g yeast, 8g baking powder, mix well and mix the noodles with 35 degrees warm water. After kneading smoothly, cover and proof for 40 minutes
11. Proof until the dough is twice as large as the original, pull it into an equal size agent, and roll it into a skin
12. Put the right amount of stuffing in and make buns
13. After the pot boils, steam on the tray for 10 minutes, turn off the heat and simmer for 5 minutes
