Ingredients: 300 grams of wheat core powder, 5 mushrooms, and appropriate amount of lean meat.

Accessories: 3 grams of yeast, proper amount of sesame oil, a handful of shallots and a piece of ginger.

1. Melt the yeast particles with warm water, then add the flour, add water while stirring with chopsticks, knead the dough until it is smooth, and then apply plastic wrap or cover it for fermentation, which takes about two hours.

2. While making noodles, prepare fillings: mushrooms, shallots and ginger, wash and chop them for later use.

3. Select thin pork belly and chop it for later use.

4. Pour minced meat, mushrooms, Jiang Mo and shallots together, add soy sauce, oyster sauce, thirteen spices and sesame oil, and stir well.

5. Divide the fermented dough into twelve parts, round each part, and cover it with plastic wrap to prevent the skin from drying out.

6. Take a dough and roll it into a thick dough with thin sides.

7. Before wrapping, add salt to the stuffing and mix well. Put some meat on the dough.

8. Knead into your favorite shape and put it in a steamer for secondary fermentation for about 15 minutes. /kloc-after 0/5 minutes, turn on high fire, turn the water to medium fire and steam for 25 minutes. Simmer for 5 minutes after the time is up, and then take it out.

9. Finished product drawing.