1. Prepare horn melon peeled and shredded, carrots peeled and shredded, shiitake mushrooms blanched and dice, green onion and ginger minced in a basin.
2. Add the broken eggs.
3. Add thirteen flavors of cooking wine, soy sauce to consume oil, and salt chicken essence.
4. Add an appropriate amount of peanut oil and stir evenly to make a filling for later use.
5. Add flour and baking powder to the basin, and a proper amount of warm water to form a dough to proof for about an hour.
6. Divide into several parts
7. Roll the skin
8. Stuffing
9. Made into buns
10. Proof again in the cold water pot for 10 minutes
11. Boil the water and steam until it is out of the pot in 20 minutes
12. Put it in the dish, nourishing it.
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