1. Preparation materials: 500g of flour, 400g of celery, 400g of Chinese cabbage, 30g of shrimp skin, 2 red-skinned onions, 5g of yeast powder, 3g of refined salt, 5g of oyster sauce 1 spoon, 5g of sugar, 270g of clear water, a little chicken essence and a proper amount of corn oil;

2. Add yeast and sugar into the flour, add appropriate amount of water to knead into dough, wake for 40 minutes, and ferment to twice the original volume;

3. Cut the celery into sections, cut the cabbage into strips, blanch and take it out after cooling, chop the celery, cabbage and onion into stuffing and pour it into the basin;

4. Add the shrimp skin, add oyster sauce, salt and chicken essence, and pour in corn oil and mix well;

5. Exhausted dough is kneaded into small dosage, pressed into flat dough, stuffed into steamed buns, put into a steamer, stirred for 15 minutes, boiled for 15 minutes, and braised for 3 minutes.