Preparation materials: water, flour, hemp seed, edible salt, potato, iodized salt, chopped green onion and baking powder. Method of making a bag: take 50g of water at 20℃ for later use. 2. Take 2 kilograms of flour, pour the fermented noodles into it, and mix the noodles with warm water. After stirring, put it in a basin, cover it with plastic and put it in a hot place. 3. Take a proper amount of potatoes and rinse them with water. Add 1 kg water to the wok, put the washed potatoes in the wok, cover the wok and cook slowly on the fire. 4. Start making hemp rot. First, crush the pockmarked seeds, pour in a proper amount of water and mix well, pour out the water with a filter, then wash it again, steam it in a steamer for an hour and take it out. 5. After the potatoes are cooked, peel them off and put them in a basin, crush them with a spoon, and pour100g of cooking oil into the pot. When the oil is 90% ripe, pour the potatoes mixed with hemp rot. Stir-fry, add salt, pepper and chopped green onion, stir-fry for a few times, and pour out. Set aside the stuffed buns for later use. 6. After the dough is fermented, knead it into a long strip, cut it into a small piece, roll it into a round cake with a diameter of 20 cm, and then start wrapping it. 7. Take the steamed stuffed bun skin with your left hand, then dial some stuffing on the dumpling skin with chopsticks, then pinch one end, pinch it to one side evenly, pinch out patterns, and finally press the noodles in the middle of the steamed bun, so that a steamed bun is wrapped. 8. Wrap it up, then put it in the cage and steam it for about an hour before coming out.