1. The pumpkin is peeled and cut into pieces and steamed in a pot.
2. Dried plums are soaked and chopped.
3. Heat the oil in a pan and sauté the minced garlic.
4. Add dried plums and stir fry evenly.
5. Add light soy sauce, stir-fry the dark soy sauce and let it cool.
6. Add salt, chicken essence, light soy sauce, oyster sauce, and peanut oil to the twisted forelegs.
7. Grab the fried dried plum and minced meat together and set aside.
8. Put the steamed pumpkin into the juicer cup, add sugar to make the pumpkin puree and let cool.
9. Pour pumpkin puree into the basin, add flour, salt, and yeast.
10. Stir it into dough and knead it into a dough.
11. Add a little lard, knead it smoothly and cover it for proofing.
12. Proof to double its size, take out the dough and knead out the air.
13. Knead the smooth dough and knead it into long strips and cut into small dough pieces.
14. Roll out into a thin dough on the thick side in the middle.
15. Scoop the dried plum meat and wrap it tightly.
16. After the second proofing for 15 minutes, put it on the pot. Steam for 20 minutes, wait another 3 minutes before uncovering.
17. Finished product
