1. Soak the yuba with warm water.
2. Knead a smooth dough: 140 grams of warm water, 3 grams of yeast, 10 grams of sugar, and then add 300 grams of flour. Knead more than a hundred times.
3. Cut the soaked yuba into small pieces, and mince the garlic seeds.
4. Put the lard in the pot and heat it up.
5. Add yuba and minced garlic and stir fry.
6. Put an appropriate amount of dark soy sauce, light soy sauce, salt, minced chili, and stir fry again.
7. Put an appropriate amount of water and boil for 3 minutes.
8. Put it into a bowl and let cool.
9. The dough is fermented twice the size, and it is torn into a honeycomb shape.
10. Knead the dough again, take a small amount of dough, and flatten it with your hands.
11. Put the cold yuba on top.
12. Wrap it like a bun and put it in a steamer with oil.
13. Fermentation is twice the size. (Stand for 30 minutes)
14. Steam on high heat for 15 minutes and simmer for 5 minutes.
