1. Prepare the pork filling, add cooking wine, thirteen-flavored soy sauce, oil consumption, salt and chicken essence, add celery, Chinese cabbage, shiitake mushrooms, and chopped green onion and ginger. Add appropriate amount of peanut oil and make a filling for later use.
2. Flour baking powder synthetic dough proofing 2 times larger
3. Divide into several parts
4. Roll the skin
5. Stuffing
6. Proof again in the cold water pot for 10 minutes
7. Boil the water and steam until about 20 minutes
8. Load into the disk
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