1. Make noodles and wake up
2. The green vegetables should be blanched in water and fished out quickly. In order to ensure the color, you can add a little salt and oil to the water
3. Chop garlic cloves, day lily, and greens. The tofu I use is frozen in the refrigerator. This tofu has a lot of holes and can absorb water and just crush it. Put the shrimp skin in
4. Put the dried pepper, ginger, green onion and star anise into the pot and squeeze the oil. This is because I don't want to eat these seasonings in steamed buns, so I did it. After pressing the oil, pick out these seasonings and pour the oil into the filling. Note that the oil is very hot. Be careful not to burn yourself. You can wait for the oil to cool down before processing. I accidentally poured too much oil, too much can be kept for cooking at night
5. Just pack it, I don’t know how to pack it
6. Put cold water into the pot and steam for 15 minutes
