1. Ingredients: 500g high-gluten flour, 5g yeast (dry), 500g celery, appropriate amount of peanut oil, 1/2 tsp salt, 1 tsp chicken essence, 1 tbsp cooking wine, 3 tbsp light soy sauce , 1/2 tsp of five-spice powder.

2. Mix 500 grams of flour, 265 grams of water and 5 grams of yeast.

3. Knead into a smooth dough, cover with plastic wrap and leave to ferment in a warm place for 2.5 times in size.

4. After the dough has risen, poke a hole in the surface. If the hole does not shrink back, it means the dough has fermented.

5. Remove the old leaves from celery and clean them.

6. Put water in the pot. After the water boils, add celery and blanch it until it is raw.

7. Remove and let cool.

8. Place the celery on the chopping board and chop into fine pieces.

9. Put 350 grams of meat filling into a basin.

10. Minced green onion and minced ginger are ready.

11. Put the chopped ginger and green onion into the meat filling basin.

12. Add cooking wine, light soy sauce, five-spice powder, refined salt, chicken essence, peanut oil, and stir evenly.

13. Add the chopped celery into the meat filling and mix well.

14. Take a piece of dough and roll it into a long strip.

15. Divide the dough into equal-sized pieces and flatten them with the palm of your hand.

16. Roll out the dough into a bun skin that is thick in the middle and thin in the middle.

17. Put the meat filling into the bun skin and wrap it well.

18. Put the wrapped buns into the steamer and let them rise for 20 minutes. Pour cold water into the pot and boil over high heat for 25 minutes.