Soak rhubarb rice for half a day before washing sand, which is called "washing rice". After that, it is dried, ground into flour, mixed with cold water, and "fermented" like making white-flour steamed bread. When the sour taste comes out, start kneading the dough by hand until the sour taste disappears. This is the first step. The second step is stuffing. Boil adzuki bean or kidney bean (don't boil the skin), mash it into bean paste, and add fine sand sugar to make a big jiaozi. Step 3, wrap the bean stuffing with the kneaded yellow wheat, make it into bean buns, steam it in the drawer for 20 minutes, and then take it out of the pot.