1. After the second fermentation, the original color dough is taken out and kneaded to expel the air. After standing and relaxing, it is ready to pack the pigeon bag.
2. Stuffing. A vegetarian filling with chives, fried tofu, black fungus, oyster sauce, and salt.
3. Take a loose noodle block, roll it into a garden wrapper, and wrap it with a vegetarian filling.
4. Wrap into large dumplings of basic type, and use tongs to clip the edges of the dumplings into lace.
5. Fold a piece of wood in the middle.
6. In this shape, it is a bit like a pair of big wings.
7. A pair of big wings is ready. After making it, cover with a damp cloth to keep it warm and keep it moisturized for 40 minutes. After the big wings expand slightly, put the big wings in a hot pot and steam for 30 minutes. Turn off the heat and steam again for 5 minutes.
8. Finished product.
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