2. Clean the sweet potato first, peel it (peeled sweet potato is about 200g), then slice it, put it in a plate and steam it with hot water 15min. Pour the steamed sweet potatoes into a large bowl, beat 2 eggs, mash them with a rolling pin, dry the mashed sweet potatoes for a while, when they are not hot, add 3 grams of yeast and 300 grams of flour, stir them into a flocculent shape, knead them into dough, and wake them up to twice the size.
3. Add half a bowl of peanuts and half a bowl of walnuts to the pot, turn on a small fire, stir-fry while heating, and stir-fry until the skin of peanuts is cracked and peeled off by hand, and then take out the pot. Let it dry for a while, rub off the skin when it is not hot, then put peanuts and walnuts in a fresh-keeping bag, crush them with a rolling pin, and add 2 spoonfuls of brown sugar and one.
4. After the dough is proofed, take it out first, exhaust the air inside, then knead it into long strips, divide it into uniform doses, roll each dose into dough, put the stuffing on it, knead it into a triangle, pinch the seal tightly, and proofe it for the second time 15 minutes. After waking up, put it in a steamer, steam it in cold water, boil the water for 15 minutes, and turn off the fire for 5 minutes.