1. Add 5g of yeast and 2g of yeast companion to a pound of flour, add appropriate amount of water, and knead into a smooth dough
2. Cover with gauze and leave it in a warm area at 30 degrees to ferment until the dough is 2-3 times larger
3. Remove the air from the dough, wrap it with meat and put it on the steamer to wake up for 20 minutes, then steam for 15 minutes
4. Turn off the heat and simmer for 5 minutes to get out of the pot
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