1. Put the yeast in flour, add warm water and stir it into a flocculent shape, then knead it into a smooth dough, cover it with plastic wrap, and ferment it in a warm place until it is twice as big

2. Put the fermented dough on a chopping board and then ferment it again until it is twice as big, and the dough is finished

3. Rub carrots into velvet, stir pork belly into stuffing, and chop onions for later use

. Beat until it is strong

5. Put the chopped carrot, chopped green onion and all the stuffing seasonings together, and stir it clockwise to get strong

6. Knead the dough into long strips and divide it into flour paste with uniform size, roll it into skin and wrap it into stuffing to form a steamed bun shape

7. Fill the steamer with water, spread the cage cloth on the grate, put the wrapped steamed buns in after high fire and simmer.