1. Pour proper amount of warm water into the basin and add 3 grams of yeast powder. After melting, pour in 300 grams of flour and stir it into a flocculent shape. Then knead it by hand until smooth, cover with plastic wrap, and let it rise for 2 hours.
2. After proofing the dough, knead it by hand until the surface is smooth and proof it for another hour.
3. Proof the good dough again.
4. Knead the proofed dough into a dough of the same size and proof it again for 10 minutes.
5. Roll the proofed dough into a thin crust in the middle.
6. Prepared fillings, pork and celery.
7. Put the wrapped buns in a cage covered with a cage cloth, and the cage cloth shall be dampened with water in advance and wrung out. Turn on the fire and steam for 15 minutes.
8. Simmer for 3 minutes after the fire is quite high, then serve.
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