1. Add the pork filling with cooking wine, thirteen-flavored soy sauce, oil-consuming salt chicken bouillon, chopped green onion and ginger, celery, peanut oil and the filling for later use.
2. Add a little whole wheat flour to the flour and baking powder to form a dough, and let it stand for one hour.
3. Divide into several parts
4. Roll the skin
5. Stuffing
6. Made into buns
7. Proof again in the cold water pot for 10 minutes
8. Boil the water and steam for about 20 minutes
9. Load into the disk
