1. The dry yeast powder is dissolved in warm water, and the flour is mixed into a dough. Cover and ferment for half an hour. Start making stuffing. Cut the cowpea into small pieces about one centimeter long.
2. Finely chop the chives.
3. Mince pepper.
4. Add one and a half spoons of salt, one spoon of chicken essence, one spoon of special seasoning powder for steamed buns, two spoons of pepper powder, and sesame oil. Put the oil in the wok and pour it over while it is hot.
5. Take a ball of fermented noodles and roll them into strips.
6. Cut into small doses and squash with the palm of your hand.
7. Roll into a round leather.
8. Add vegetables, buns.
9. The shaped buns.
10. Add water to the steamer and turn on the fire. Put the steamed buns on the steamer, put the steamed buns on the pot without a cover, and carry out the second fermentation with the hot air of water. After the water is boiled, cover the pot and steam for 20 minutes on high heat.
11. Turn off the heat and cook. Let's eat.
