1. Warm hydrated yeast, add flour, knead into dough, ferment for 30 minutes, while waiting, adjust the filling
2. Beef chopped before, sliced and blanched radish, add coriander and put it together
3. Add oil, salt, green onion, ginger, pepper water, stock, and stir to puree
4. Wrapped in willow leaves
5. Add water to the pot, put the wrapped steamed dumplings, and steam for 40 minutes
6. Out of the pot
