Take out the soaked mountain vegetables, squeeze out the water as much as possible, and take about 500g and chop it up.
Add yeast in warm water, add flour and knead until the surface is smooth. Cover the kneaded dough and put it aside to wake up.
Add Jiang Mo, soy sauce and peanut oil to the pork stuffing. Stir in one direction until uniform.
Wash and cut leeks. Put the chopped mountain vegetables and leeks into the meat stuffing, add salt, spiced powder or thirteen spices, and appropriate amount of peanut oil, and stir evenly in one direction. Stir well and set aside.
Take it out when the hair is twice as big. Tip: If you are afraid of sticking your hands, you can drop a few drops of peanut oil into your palm and rub it on your hands. Knead the dough until the surface is smooth, buckle it with a basin, wake up for another five minutes, and then cut the dough into noodles with even size. Roll the skin thicker, especially in the heart.
Fill the dough and start wrapping. Put the steamed buns in the steamer and wake them for ten minutes.
Boil the steamer with water.
Fire, turn to medium fire after boiling, and medium fire for 25 minutes.