Ingredients Main Ingredients: 500g high gluten flour, 265g warm water, 5g yeast, 500g celery, 350g minced meat Auxiliary Ingredients: 40g finely chopped green onion, 30g finely chopped ginger, 30g cooking wine, 1 tablespoon of soy sauce, 3 tablespoons of five-spice powder, 1/2 tsp. refined salt, 1/2 tsp. chicken broth, 1 tsp. peanut oil, moderately Directions: Mix 500g of flour, 265g of water, and 5g of yeast. Knead into a smooth dough, cover with plastic wrap and let rise in a warm place for 2.5 times its size. Poke a hole in the surface of the dough to indicate that the dough has risen to a good size. Remove the old leaves from the celery and wash it well. In a pot of boiling water, blanch the celery until it breaks. Drain and cool. Put the celery on a plate and chop finely. Put 350g of meat into a pot. Prepare chopped green onion and ginger. Put the chopped ginger and green onion into the meat pot. Add the cooking wine, soy sauce, five-spice powder, salt, chicken essence, peanut oil and mix evenly. (Stir the meat in one direction). Add the chopped celery into the meat mixture and mix well. Take a piece of dough and roll it into a long strip. Pull out the dough into equal sized pieces and press them flat with the palm of your hand. Roll out the dough into a bun sheet with a thick center and a thin circumference. Put the meat filling inside the bun skin and wrap it well. Put the wrapped buns into the steamer, wake up until 20 minutes, cold water in the pot, high heat boil 25 minutes.