1. Clean the mulberry leaves, cut them roughly, blanch them in boiling water, remove them and let them cool thoroughly, dry them, and chop them.
2. Dice pork, mix well with minced ginger, soy sauce, cooking wine and sesame oil, marinate for 15 minutes, pick and wash the leeks, drain and chop
3. Mix the above raw materials, add peanut oil, salt, light soy sauce and monosodium glutamate
4. Mix well, dilute the yeast with warm water, add flour and stir to make a wet dough, then knead it into a smooth dough, cover it with a damp cloth
5. When the dough is fermented and fluffy to twice its size, take it out and knead it to exhaust, divide it into equal-sized doughs, roll the skin, and encrust.
6. Cover the wrapped buns with a damp cloth, and continue to hair until the dough is fluffy and light
7. Both cold and hot water can be used in the pot, boil on high heat, turn off the heat 15 minutes after SAIC, steam for 5 minutes, and boil the pot
