1, making dough. 800 grams of flour into the old fermented flour, such as into the baking soda repeatedly kneaded evenly, and then covered with a damp cloth and let stand for 15 minutes to be used. The other 200 grams of flour add 150 grams of lard, kneaded evenly into the shortening dough to be used.

2, making filling. Pork, golden hooks, magnolia slices, mushrooms are cut into rice grains. With medium heat will be 150 grams of lard burned to 60% hot, and then put the pork into the frying pan, frying seeds, and then add yucca slices, mushroom particles and uniformly, and then such as into the soy sauce, shaoxing wine, salt short frying from the pot. Finally add the golden hook, pepper, monosodium glutamate and mix well into the filling to be used.

3, the skin. The rest of the fermented dough rubbed smooth, rolled into long strips, pulled into 40 dosage, shortening the noodle rubbing strips, also divided into 40 dosage. Wrap each dough ball into a shortbread ball. Flatten the dough into a tongue shape about 16 cm long, and roll it into a cylinder from the outside in. Press flat, fold into three layers, and press flat again to roll into a round crust.

4. Mature the filling. Each round skin into about 40 grams of filling, kneaded into a fine pattern of buns. Steam on high heat for 15 minutes.