1. The vermicelli and dried plums are soaked in advance and the five-spice dried tofu shall be diced. Vermicelli, dried plums, diced with pepper, five-spice powder, light soy sauce, salt, marinate for half an hour and set aside.
2. The white dough rises to twice its size.
3. The cocoa dough rises to twice its size.
4. Just like a honeycomb.
5. Knead the dough for about 5 minutes, knead it into a long strip.
6. Cut into evenly-sized pieces for later use.
7. Press with the palm of your hand.
8. Roll out into a thick bun skin in the middle and thin around it
9. Wrap all the dough in turn, let stand for 20 minutes, and ferment until it doubles in size. Steam on high heat for 20 minutes.
10. The cocoa dough rises to twice its size.
11. Divide into small doses for later use, like buns with buns of dough, wrap them in order,
12. Fry in the pan until both sides are yellowish.
13. Add boiling water, cover and simmer for 2 minutes
14. Finished picture.
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