1. Yeast dough is exhausted and knead smoothly.
2. Use a rolling pin to roll into a large dough piece.
3. Spread a layer of meat filling evenly, leaving some unfilled on the top to facilitate closing.
4. Roll up into a roll from bottom to top.
5. Pinch both ends tightly and close your mouth over. Proof again for 15 minutes.
6. Put cold water into the pot.
7. Steam for 15 minutes after steaming on high fire.
8. Turn off the heat and simmer for 5 minutes before removing the lid.
9. Cut into pieces when it is cool to warm from the pan.
10. Finished picture.
