1. Flour and yeast warm water are mixed to form a smooth dough that is doubled in size.
2. Add chopped green onion, cooking wine, salt, soy sauce, and eggs to the meat.
3. Exhaust and round.
4. Roll out into a rectangular or square shape.
5. Spread the flavored meat filling.
6. Roll into long strips.
7. Cut it into two with a knife, let it stand for about half an hour, put it in a pot with cold water, and steam it on high heat for about 15 minutes.
8. After turning off the heat for five minutes, open the lid, take out and cut into sections for consumption.
Tips:1. Put less salt in the meat filling and not too salty.
2. For the meat filling, I chose the outer tenderloin, which has very little fat and is very tender.
