1. Chop the radish vermicelli, (remember to squeeze the water after the radish is chopped) and add a spoonful of bean paste
2. Pour oil in the pan, stir-fry the chopped green onion and shrimp skin with a spoonful of five-spice powder and let cool
3. Add sesame oil to the filling and stir evenly, because the shrimp skin and bean paste are salty, so I didn’t put salt in this filling. You can adjust it according to your own filling.
4. Divide the noodles into small doses
5. After the buns are made into buns, they can be steamed in the pot after a while.
6. Steam for 15 minutes after the water is boiled, and then steam for 5 minutes to get out of the pot.
