Ingredients: 400g pork, 600g flour, 600g wax gourd, 2 sweet peppers and 2 celery.

Accessories: onion 1 2 section, appropriate amount of steamed stuffed bun seasoning, oyster sauce 1 spoon, yeast powder 6g, warm water 320g, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, chicken essence 1 spoon, salt 1 spoon, cooking wine 1 spoon.

Specific steps:

1. Pork is cut into meat stuffing and mixed with onion, ginger, garlic, steamed stuffed bun seasoning, oyster sauce, soy sauce, sesame oil, chicken essence, salt, cooking wine and soybean oil to make dumpling stuffing.

2. Chop wax gourd, green pepper and celery and marinate with salt.

3. Flour mixing: 600 grams of flour is mixed with 320 grams of warm water and 6 grams of yeast powder to form dough.

4. Put warm water on the curtain and ferment for about 30 minutes.

5. After the wax gourd is dehydrated, put it into the meat and stir well.

6. Put the fermented dough on the panel, add a pinch of baking soda powder, knead it evenly, make it into 24 grains with uniform size, roll it into a bag, wrap it and put it in the pot 15 minutes.

7. Fire, put cold water on the drawer, steam for 15 minutes after the water is boiled, wait for 5 minutes after turning off the fire, and then boil. A pot full of big steamed bread will be ready.