Prepare all the ingredients, mix flour with yeast and warm water to form a dough of moderate hardness, cover with a damp cloth and let it ferment in a warm place.

Cut the pork into cubes, chop the green onions and ginger, add them to the meat filling, add chicken essence, five-spice powder, salt, soy sauce, sesame oil, oil and cooking wine and mix well. (The meat filling is more flavorful if marinated in advance.)

Wash and grate the white radish, put it in water and soak it for about five minutes, until it can be cut into pieces by pinching the shreds with your hands. (In our hometown, pressing shredded radish can remove its spiciness.)

Rinse the shredded radish twice in clean water to remove the scum.

Boil the vermicelli in water until soft, remove and drain.

Squeeze out the water from the shredded radish, do not squeeze it too dry, and chop it into pieces together with the vermicelli.

Put in the meat filling, add salt and pepper and mix well.

When the dough is fermented until it is 1.5 times its original size, pick up the dough with your hands and form a hornet's nest shape.

Knead the fermented dough smoothly on the chopping board and let it rest for a while.

Take a piece of dough, roll it into a long strip, cut it into balls, and roll it into a dough with thin edges and thick middle.

Put stuffing into the skin and pinch out pleats one by one to make a bun.

Let the steamed buns wake up for about fifteen minutes, put cold water in the steamer into the pot, and steam for thirty minutes.

After the pot is boiled, turn off the heat and simmer for three minutes before it is ready.