Add seasoning and chopped green onion to the pork stuffing and stir evenly clockwise.
3. Add corn kernels and stir well.
People pick vegetables, copy them with water and chop them up.
5. Add to the meat and stir well.
6. Divide the fermented dough into 35g.
7. Roll it into a slightly thicker middle skin and a slightly thinner side epithelium (I like to eat thin skin and big stuffing, so roll it a little thinner)
8. Put in the right amount of stuffing and wrap it.
9. Evenly put it on the oiled steamer, put it on the steamer with cold water, steam for 13 minutes after SAIC, and steam for 5 minutes after turning off the fire.