1, the meat stuffing is put into the broth several times and stirred in one direction, so that the broth is mixed into the meat stuffing.

2. Add salt, cooking wine and soy sauce, adjust the stuffing, stir evenly to taste, chop onion, chop ginger and stir evenly, and finally add edible oil and stir evenly.

3. Pick and wash the cowpea horn, blanch it in boiling water, cool it in cold water, chop it up and squeeze out the water, and stir it evenly in the meat stuffing.

4. Put the flour and yeast into the basin, add appropriate amount of warm water to synthesize the dough, and cover it for fermentation. When the dough is fermented to about twice the original dough size, the dough will ferment.

5. Knead out the bubbles in the dough, knead them into strips, knead them into preparations, press them into round cakes, roll them into dough and wrap them into buns.

6. Put cold water in the pot, steam it for about 15 minutes, turn off the fire for 5 minutes, and the fat steamed buns are out of the pot.