2. Prepare dried plums and vermicelli.

3. Soak vermicelli and dried plums in clear water for later use.

4. Wash and chop the soaked dried plums.

5. Soak soft vermicelli and chop it.

6. Pour lard or cooking oil into a wok, heat it, and add dried plums to stir fry.

7. Add sugar and salt.

8. Add Chili oil.

9. Stir-fry until fragrant, turn off the fire, let it cool, then add the cut vermicelli, steamed stuffed bun jiaozi seasoning powder, ginger powder and chicken essence, and mix well.

10. Take out the dough after fermentation.

1 1. Knead the dough evenly and knead it into long strips.

12. Then divide into dough of about 55g.

13. Knead each dough evenly into a circle.

14. Take one copy and roll it into a round skin.

15. Wrap the dried plums.

16. Knead into buns.

17. Put the wrapped buns in a steamer and let them stand for 20 minutes again.

18. Then steam on high fire for 20 minutes.

19. Take out after steaming.