1. Steam the sweet potatoes in the pot, take them out and press them into puree, dry to room temperature, add 3 grams of yeast powder and mix well, then add an appropriate amount of flour, knead it into a moderately hard dough, and proof it to twice its size
2. Heat oil in a pan, add pork slices and stir-fry to change color, then add green onion, ginger, star anise, cinnamon and fragrant leaves, stir-fry for aroma, add cooking wine light soy sauce, vinegar, soy sauce, and soy sauce to fry until fragrant
3. Add the beans and stir-fry to change the color, add mushrooms and potatoes, stir-fry evenly, add water that is equal to the beans, bring to a boil, turn to medium heat and simmer
4. Knead the dough well, divide it into small doses after exhausting, roll out into a beef tongue shape, sprinkle a little salt, brush a layer of cooking oil, then sprinkle with chopped green onion, and fold it into a flower shape
5. Put the prepared Hanamaki in a bean curd pot, steam on medium heat for 15 minutes, then turn to low heat for 5 minutes, then it will be out of the pot.
