Boil the water, steam the salted egg yolk on the pot, and the egg yolk will be opaque and white. You can poke it with chopsticks if you are not at ease.

Mash the salted egg yolk (or you can keep the whole salted egg yolk for later use), add the meat floss and mix well, then add the salad dressing (the meat floss is not easy to form balls without salad dressing) and mix well.

Knead into balls according to the size of the stuffing you like (I knead 12 egg yolk, so I knead 12, about 30g each), and you can adjust it yourself.

Mixed glutinous rice flour+sticky rice flour+cooked rice flour+barley leaves+powdered sugar. Add water (preferably warm water) at first, pour a little more, and then make up slowly. Too much at once is easy to get wet. The batter is too wet to touch with your hands. Just add some glutinous rice flour.

Then knead the dough. The weight of a dough is about twice that of the filling (my filling is 30g/ sheet, so the dough is 60g/ sheet). It is suggested that the kneaded dough be padded with wet gauze and covered with plastic wrap (to prevent the dough from drying out).

Steam the bread stuffing in boiling water for about 8 minutes. When the surface color becomes green and transparent, it can be cooked. Open the lid and brush the oil to prevent the epidermis from hardening.

Not fresh food wrapped in plastic wrap. Don't use plastic wrap that is easy to tear, it's too thick to wrap, just use the original one.

Mom said: so much stuffing, don't you lose money?

I'll just eat it myself, and I don't care so much.