1. Prepare ingredients: flour, peanut oil, salt, chicken essence, leeks, eggs and sesame oil.

2. Soak the flour in hot water, naturally cool it, knead it into dough, cover it with cloth or plastic bag, tie the bottom tightly and put it in a warm place.

3. Pick the leek, wash and dry it, cut it into fine foam and pour it into sesame oil and mix well for later use.

4. Beat the eggs into a bowl, stir them evenly in one direction, heat the oil in the pot, pour the stirred eggs into the pot, stir them with chopsticks, and turn off the fire after seeing the eggs solidify.

5. When the dough is made into a honeycomb, take a bowl, add a little alkaline flour and pour it into hot water. After melting the alkaline flour, pour it into the prepared flour and knead it evenly. Put a small piece of dough on the chopping board and roll it into pancakes with a rolling pin.

6. Put the prepared stuffing into the dough, grease the colander for later use, put the wrapped buns on the colander, boil water in the pot, and steam for 15 minutes after boiling.