1. Melt the yeast with warm water, pour it into the flour, add warm water in the ratio of 1 catty of noodles to 6 taels of water, knead into a dough, cover with plastic wrap and leave it in a warm place to ferment
2. Minced pork
3. Add salt, pepper powder, chicken noodles, green onion sauce, light soy sauce, oyster sauce, water and chopped green onion, and whisk
4. The dough is fermented to twice its size, and the hole does not shrink
5. Exhaust and knead well, divide into several small doses, roll into a slightly thicker dough, put meat filling in the middle to form buns, put in a steamer to wake up for 20 minutes, steam on medium high heat for 15 minutes, turn off the heat and simmer for 3 minutes.