After washing alfalfa, pour it into boiling water and soak it in cold water for three to five minutes. Take out, remove water, chop, fry the eggs, add appropriate amount of soybean oil, salt and favorite seasoning, and stir well to make the alfalfa egg stuffing. Knead the fermented dough evenly, pull out the agent with similar size, and roll it into stuffing. Put the wrapped steamed bread on a boiling steamer and steam it for fifteen minutes, then bring it to a boil.