1. Flour and yeast powder are mixed with warm water to form a harder dough.
2. Knead slightly and ferment to double the size.
3. Wash oyster mushrooms and blanch them in water.
4. Remove and drain, squeeze out the water and chop.
5. Put the pork filling, flavor, five-spice noodles, sesame oil, salt and mix thoroughly.
6. The fans soaked softly.
7. Wash and drain the leeks, chop finely, and cut the vermicelli into small pieces.
8. Mix the marinated meat with mushrooms, vermicelli, chives, salt and peanut oil.
9. Knead the cooked noodles repeatedly and cut them into ingredients.
10. Roll out into a slightly thicker dough in the middle.
11. Pack the vegetable stuffing.
12. The raw buns are fermented in a steamer at 40°C for 10 minutes, and steamed at 100°C for 25 minutes.
13. Out of the pot.
14. Xuan Ruan is delicious, his son is five years old, and he ate three of them.
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