2. Materials: 375g of yeast and 425g of pork (fat 3, thin 7).

3. Seasoning: 55 grams of chopped green onion, 5 grams of Jiang Mo, 85 grams of soy sauce, 5 grams of monosodium glutamate, 60 grams of sesame oil, 6 grams of alkaline noodles and appropriate amount of bone soup.

4. Ingredients: 300g of pork, frozen skin150g, water surface150g, dough150g, 5g of salt, shredded ginger100g, 45ml of onion Jiang Shui, 30ml of soy sauce and sesame oil/kloc-.

5. Add onion, Jiang Shui, soy sauce, salt, sesame oil, lard and wine into pork and stir well, then cut the skin jelly into small pieces, carefully mix and freeze 1 hour.

6. Mix and knead the water surface and dough, divide into 50 pieces (portions), roll each piece into thin skin, wrap a little meat, put it in a small steamer and steam it on the pot.