1. Method 1: Mix flour with white sugar yeast water, stir the dough, cut onion and celery into powder, stir the cut meat and seasoning evenly, roll the cake, spread the stuffing, roll it up, cut it into several knives, and steam it in the pot.
2. Method 2: Mix the dough, knead the dough, stir the dough, stir the onion, pour the meat stuffing, add the seasoning and stir, spread the meat stuffing on the dough, roll it up, cut it, and steam it in the pot.
3. Method 3: Mix the dough, knead the dough, stir the meat stuffing, oil, soy sauce, etc. Knead the dough, roll the dough, spread the stuffing, roll it into a meat roll, stir it, steam it on the pot and stew for a while.
4. Method 4: Mix the dough, add monosodium glutamate to the meat stuffing and stir, add onion and stir again, roll the dough into a cake, spread the prepared meat stuffing, roll it up, cut it into pieces and steam it in a pot. 5. Practice 5: (1) Boil the yeast powder in warm water, mix the flour, drain the flour vigorously, dilute the flour, and form a dough without touching hands. Put it aside and wait for fermentation. (2) Chop the pork stuffing, add onion and ginger foam, salt, oyster sauce and soy sauce, beat an egg, and stir in the same direction. The meat stuffing is too dry and order a little cooking oil. (3) shaping the dough, and rolling the dough into cakes after shaping. Don't make it too thin. Smooth the ground and roll it up. (4) The formed dough embryo is put on a steamer for static fermentation for 20 minutes. (5) After fermenting for 20 minutes, steam for 20 minutes on high fire. Five minutes after the ceasefire, kill the dragon. Take out the noodle dragon later after the ceasefire, otherwise the steamed noodle dragon will easily retract.