Steam over high heat for 10 minutes. Steps to make leek meat buns: 1. Add yeast to the flour and mix it with warm water. After rising for 1 hour, take it out and knead it evenly on the board. As shown in the picture: 2. Wash and dry the leeks. As shown in the picture: 3. Add thirteen spices, chicken essence, cooking wine, salt, soy sauce, a small amount of water, and oil to the meat filling and stir in one direction with chopsticks. As shown in the picture: 4. Then cut the leeks into minced pieces and add them to the meat filling and mix well. As shown in the picture: 5. After the rested dough is rolled into a long strip, shape it into a piece slightly larger than the dumpling wrapper. As shown in the picture: 6. Roll out the bun skin into a thicker side in the middle. As shown in the picture: 7. Start wrapping, put the bun skin on the palm of your hand and put the fillings on it. As shown in the picture: 8. Use your right hand to pinch it once and then push it forward and twist it together to close the mouth. As shown in the picture: 9. After all the buns are wrapped, wait for 10 to 15 minutes. As shown in the picture: 10. Lay the soaked drawer cloth on the basket, and place the risen buns on top with a gap in the middle to prevent the buns from becoming enlarged and sticking together during the steaming process. As shown in the picture: 11. Steam in cold water over high heat for 10 minutes. As shown in the picture: 12. After steaming the steamed buns with leek and meat filling, do not open the lid of the pot immediately. Wait 5 minutes before opening the lid so that the buns don't collapse.