1. Wash the shepherd's purse.
2. Pour a part of the milk and heat it in the microwave to prepare for kneading.
3. Pour the remaining cold milk into the hot milk to make it warm, then pour in the yeast and stir.
4. Stir the flour while pouring the milk to make it flocculent. Then mix into dough.
5. Pour hot water into the pot, put the noodles in the pot together with the pot, and let the noodles rise. (Remember not to boil water that has just been boiled, just warm water).
6. When making the dough, mix the stuffing.
7. All chopped, dry oysters add some cooking wine to remove fishy.
8. Put everything in, including seasonings, then beat in the eggs and stir.
9. After the noodles are cooked, use the hot water to quickly copy the shepherd's purse.
10. Remove the shepherd's purse over cold water.
11. Squeeze the water from the shepherd's purse and chop it.
12. Toss the shepherd's purse with sesame oil before mixing it into the meat. The sesame oil wraps the shepherd's purse to prevent water from coming out.
13. Mix well.
14. Spread the noodles, roll the skin, and wrap them.
15. The wrapped buns are put into the boiled water and fermented a second time. (Brush a little oil on the grate to prevent sticking).
16. Turn on the fire, steam for 15 minutes after the high heat is steamed.
17. After 15 minutes, turn off the heat. Wait 5 minutes before raising the pot.
18. Steaming, out of the pot.
19. Began to eat.
Tips:Dried oysters are not a must. It's just because there are too many at home, I added it temporarily to increase the taste. It depends on personal wishes. (But adding it does add freshness).
