2. Accessories: salt, chicken essence, sugar, thirteen spices, soy sauce, cooking wine, light soy sauce, oyster sauce, 1 egg, 5g yeast powder, 3 shallots and a small piece of ginger.

Step 3 practice:

(1) Chop half the pork into paste and the other half into granules. Add chopped green onion, Jiang Mo, an egg and various auxiliary materials, and stir clockwise.

(2) Dice celery after blanching.

(3) Mix the meat and celery, and stir evenly for later use.

(4) Knead the dough evenly, exhaust the air, divide it into equal parts, roll it into dough, then wrap it with stuffing, wake it up again for 10 minute, and steam it after boiling for 15 minute.