1, raw materials: 500g of special powder, 5g of yeast, 8g of baking powder, 350g of soft ground water, 40g of tofu100g of onion, 50g of cooked lard, 5g of Jiang Mo10g of salt, and 0g of pepper.

2, dough mixing: flour plus yeast, baking powder with warm water and fermented dough for use.

3, stuffing: mince the onion, wash and chop the soft ground, steam the tofu and cut it into 0.3 cm cubes; Add cooked lard to the wok, stir-fry onion and ginger at 70% heat, pour in diced tofu, add seasoning, stir well, pour in soft ground, add sesame oil and mix well to make stuffing.

4. Forming: Knead the fermented dough evenly, knead the dough into two or three doses, and press the bag into the stuffing to form a pleated steamed stuffed bun green body.

5. Cooking: Steaming the raw steamed buns in a cage for 8 minutes.