1. Add yeast to flour and appropriate amount of water to make dough for fermentation.
Fermentation was completed within 2.2 hours.
3. Blanch the soaked fungus with boiling water for 5 minutes, and then cut the foam.
4. Wash Chinese cabbage and small rapeseed, chop them up, and add appropriate amount of refined salt to kill water.
5. Chop the vermicelli after soaking.
6. Add cooking oil, refined salt, pepper powder, spiced powder, soy sauce and sesame oil to vermicelli, Chinese cabbage, small rapeseed and auricularia, and mix well.
7. Ventilate the dough, divide the ingredients and round the cake.
8. Add stuffing, crumple and make buns.
9. Do it in turn, put it in a steamer, wake up naturally 10 minutes, and fire. Turn off the fire after boiling water 15 minutes and steam for 5 minutes.