1. Dissolve the yeast in a small amount of warm water, pour it into the flour, add a little bit of warm water, and live it into a dough of moderate hardness. Cover with plastic wrap and leave it in a warm place for proofing.
2. Defrost frozen tofu, dry the water; wash the leeks to control the water.
3. Chop frozen tofu and leeks separately.
4. Put the leeks in a large bowl, add two spoons of salad oil and mix well.
5. Then add tofu and shrimp skin, add a little pepper powder, salt and mix well.
6. When the dough wakes up to twice its size, press it down with your fingers and no longer rebound.
7. Divide the dough into seven small parts, flatten them, and roll them into a slightly thicker round skin.
8. Pack the stuffing.
9. Place the buns in a drawer covered with a cloth, put it on a pot with warm water, and wake up for 15 minutes.
10. The buns after waking up.
11. Steam on medium heat for 20 minutes.
12. When the time is up, turn off the heat, let it sit for three minutes, then open the lid and take out the pot.
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