1, materials: 3 eggs, half a catty of leek, proper amount of vermicelli, half a catty of tofu, 300g of flour, water 150g, salt, pepper powder, monosodium glutamate and sesame oil.

2. Stir-fry the eggs and chop them into particles with a spatula. Dice tofu, add it to eggs and stir until dry. Cook the vermicelli and cut it slightly. Wash and chop leek, add pepper powder, salt, monosodium glutamate and sesame oil into egg tofu and mix well. Add proper amount of yeast to flour and water according to the ratio of 2: 1, and ferment the dough in a warm place to triple its size.

3. Take a small piece of dough and knead it into a round strip, cut it into a batter of appropriate size with a knife, flatten it, and roll it into a disc with a slightly thick middle and a thin edge.

4. Put in the stuffing, grab the dough with your right hand and knead it into a wrinkle, then loosen it, and then pinch the skin forward with your index finger, without moving your thumb. All the wrinkles are close to your thumb, one wrinkle at a time, and finally close your mouth.

5. Brush the steamed bread with oil, put it into the steamed bread, wake it for 10 minute, steam it in cold water for 10 minute or so, turn off the fire, then open the lid and stew it for three minutes.