1. Mince the meat.
2. Add cooking wine, oyster sauce, soy sauce, salt, pepper and Shisanxiang in one direction and stir well.
3. Then add ginger, green onion and flax oil and mix well, then add egg white and stir in one direction.
4. Add leeks when wrapping. (The leeks must be washed and dried in water)
5. Add sesame oil to the mixed filling.
6. Add yeast and sugar to the wheat flour, and mix the flour with cold water. Add baking soda and knead it smoothly.
7. Rub the noodles into strips, cut into small pieces, and roll out the skin.
8. Let the wrapped buns stand for 15 minutes, and then steam them in the pot for 13 minutes.
9. Steamed buns. (There is a lot of soup in the filling)
10. Buns served on a plate.
Tips:Add the leeks when they are wrapped, so as not to add the water early.
