1. Two pieces of tofu, cut into small cubes, control excess water, put in a pan, add a little salt and fry until both sides are set
2. Then add the tempeh, scallion and ginger, and Pixian bean paste, stir fry for a nice aroma, stir fry together with the tofu evenly
3. Add two tablespoons of light soy sauce, one and a half tablespoons of oyster sauce, a little sesame oil, pepper powder, sesame pepper powder, chili noodles and stir fry for a fragrance
4. After turning off the heat and letting cool, add the diced green garlic, stir evenly, according to personal taste, you can choose to add appropriate amount of salt
5. After the flour has been fermented to twice its size, take it out and knead it thoroughly to exhaust air, then pull it into a dough, roll it into a thick skin, and wrap it into a bun
6. After the buns are wrapped, put them in a steamer for a second proofing for 15 minutes, then turn on high heat and steam for 12 minutes, turn off the heat and simmer for three minutes.
7. The buns have a soft skin and the fillings are spicy and fragrant
