1. Rinse dried shrimps and soak them in warm water until they have no hard cores
2. Remove and drain the water, chopped
3. Cut fresh pork into small cubes, add minced ginger and soy sauce, mix well, marinate for 20 minutes
4. Clean the leeks, soak in light salt water for 20 minutes, rinse, drain and chop
5. Pick and wash sea vegetables (Suaeda salsa), blanch them in boiling water until they change color
6. Take out the shower and soak in cold water for 1 hour, changing the water once in between
7. Remove the soaked sea vegetables, squeeze out the water, and chop
8. The above raw materials are mixed
9. Add peanut oil and mix well, then add salt, soy sauce and monosodium glutamate to taste, and finally add a few drops of sesame oil and mix well
10. 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
11. When the dough is fermented and fluffy to twice its size, take it out and knead it evenly, and divide it into equal-sized dough
12. Roll out the skin and stuffing
13. Cover the wrapped buns with a damp cloth, and continue to hair until the dough is fluffy and light
14. 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
