1. Prepare the pork filling, add the thirteen flavors of cooking wine, soy sauce to consume oil, salt chicken essence, chopped green onion and ginger, celery, and cabbage.
2. Add appropriate amount of peanut oil and make a filling for later use.
3. Flour, buckwheat flour and baking powder are added to the appropriate amount of warm water and the dough is allowed to proof for one hour.
4. The dough is ready
5. Divide into several parts
6. Roll the skin
7. Stuffing
8. Proof again for about 10 minutes in the cold water pot
9. Boil the water and steam until it is out of the pot about 15 minutes
10. Put it in the dish, nourishing it.
