1. Flour, yeast and water are added to make a smooth dough. Cover with plastic wrap and ferment to double its original size in a warm place.
2. Make fillings during the dough: clean up beef and kidney beans and diced.
3. Heat a tablespoon of oil in the pot, add chopped green onion to sauté until fragrant, add beef cubes, add a tablespoon of cooking wine to fry out the soup, and then pour out the soup.
4. Add kidney bean cubes and continue to stir fry, then add all the remaining seasonings except water starch and stir fry evenly.
5. Finally, pour in water and starch, mix well, and turn off the heat.
6. The exhausted surface is divided into several doses.
7. Roll out into a round bun with the middle thickness around it.
8. Put in the right amount of stuffing and wrap the buns with both hands.
9. After wrapping, put the lid on the pot and let it wake up again, about 20 minutes.
10. After it's cooked, put it in the steamer and steam for 20 minutes at 100 degrees, then simmer for 5 minutes. Or steam in a pot, turn on high heat and turn to medium heat for about 15 minutes. After steaming, wait for 5 minutes before opening the lid.
