1. Put water, sugar, and yeast into the flour and knead it into a dough. Proof until it doubles in size.
2. Chop the shallots, add the five-spice powder, edible alkali, and edible oil, stir evenly and set aside
3. After the awake dough is kneaded and exhausted again, knead it into strips, divide them into uniform size agents, and roll them into bun skins.
4. Add eggs to the shallots and stir well with salt.
5. Boil into buns and serve for 30 minutes. After steaming, count for 15 minutes. Turn off the heat for 3 minutes before boiling.
Tips:The salt is put in the last place, and the consumption of alkali can keep the green onions.
