1. Wash the pork first, cut into small dices, mix well with cooking wine, dark soy sauce, light soy sauce, and sweet noodle sauce, and marinate for 10 minutes. Then wash the cowpea, stir in hot water, take it out and let it dry, chop it into minced pieces and mix well with the meat filling. Chop the green onion and ginger into minced pieces, add peanut oil, salt, monosodium glutamate, and pepper to the meat, mix well.
2. Add flour fertilizer and water to the flour to form a dough, and let it grow for about 3 hours to double its size. Knead the dough with the alkali surface and cut it.
3. Rub into long strips, cut into uniform size, and press flat.
4. Roll out into a thicker dough in the middle.
5. Take a dough, put the meat on it and knead it into even folds and wrap it into a round bun.
6. I wrapped the other half into sea cucumber buns, took a dough, put the meat into it, and squeezed it into even folds from both sides of the end.
7. Wrapped buns for a moment.
8. Put the buns in the steamer.
9. Bring cold water into a pot and bring to a boil. Steam for 20 minutes and turn off the heat.
10. Avoid collapsing, simmer for 3 minutes.
11. Let it dry and put it on the plate before it's ready to eat.
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