1. Flour is made into flocculent with yeast water
2. Knead into a smooth dough to leave
3. Stir the pork filling in one direction with various seasonings, chopped green onion
4. Peel the jelly gourd, cut into large pieces, fork into silk, chop and squeeze dry
5. Put it in the pork filling and stir well
6. The dough is fermented
7. Relax and deflate, divide into small doses
8. Roll the skin
9. Take a dough and put an appropriate amount of filling
10. Wrapped into ears of wheat
11. Put it in a steamer for two to 20 minutes and then steam over high heat
