1. Prepare chrysanthemum chrysanthemum, wash and blanch water
2. Add cooking wine, thirteen incense, soy sauce, oil consumption, salt, chicken essence, scallion and ginger to the pork filling, add chrysanthemum.
3. Add appropriate amount of peanut oil and make fillings for later use
4. Put a little pitaya pulp into the flour and baking powder, add warm water to form a dough, and let it stand for one hour.
5. Divide into several parts
6. Roll the skin
7. Stuffing
8. Wrapped into leaf buns
9. Proof again in the cold water pot for 10 minutes
10. Boil the water and steam until about 20 minutes
11. Put it in the dish, nourishing it.
