1. Wash the leaves of Acanthopanax senticosus to control the moisture.
2. Boil a pot under water.
3. Add the pork filling into the cooking wine, thirteen incense, soy sauce, salt and oil, minced green onion and ginger and stir evenly, mince the thorn buds and put them into the mince.
4. The meat is reconciled.
5. Add the flour to the boiling water and blanch it into a dough, wake up for 30 minutes.
6. Roll the skin.
7. Encrusting.
8. Steam in a pot on boiling water for about 15 minutes.
9. Serve and enjoy! With a light fragrance of wild vegetables.
