Stuffing:

500g long bean, 300g peeled pork belly, scallion 1 root, a little scallop, soy sauce, cooking wine, salt and sesame oil.

Dough:

3 cups of flour, 5g of yeast, 1.5 cups of warm water of about 30 degrees.

Chop pork belly, add appropriate amount of chopped green onion, salt, soy sauce, cooking wine and sesame oil and mix well; Soak scallops in cooking wine for two hours, steam until soft, chop them up and put them into the meat stuffing and mix well;

Wash the long beans, blanch them in boiling water, and add a little sesame oil to make them green. Take out, draining, and chop;

Put the chopped beans into the meat and stir well. Add salt according to personal taste and mix well.

Mix water, yeast and flour and knead into smooth dough;

Cover with a wet cloth and put it in a warm place to ferment twice the size;

After the dough is exhausted, divide it into ten parts on average and knead it into a ball;

Roll into a round skin and wrap it with stuffing;

Put the semi-dry cage cloth on the steamer, put the steamed bread with a gap in the middle, and cover it for proofing 15 minutes;

Put cold water on the pot, steam after the water boils 15 minutes. Don't open the lid immediately after steaming, wait for about 5 minutes before opening it.