1. Put flour and sugar in a basin.
2. The yeast powder is dissolved in warm water and poured on the flour.
3. Add water and stir with chopsticks to form a flocculent.
4. Knead into dough, cover with plastic wrap and ferment for three hours.
5. Wash and chop the leeks, fry the eggs, soak the vermicelli in warm water for 20 minutes and chop them, and put them in a basin together. Put the thirteen incense, sesame oil, and salt in a basin and stir evenly for later use.
6. Knead the cooked noodles and pull them into small potions.
7. Roll into a skin.
8. Put the filling in the middle of the crust.
9. Boil the water in the steamer and steam for 20 minutes.
10. The thin-skinned buns are out.
