1. You need to blanch kidney beans before wrapping them in steamed buns. First, clean the kidney beans, then wash them with clear water several times, then prepare a pot of water, boil the water, put the kidney beans in the water and blanch them for about 1~2 minutes, then blanch them and take them out to cool.

2. After the cold water is washed, chop the kidney beans as small as possible, then prepare some pork, clean it, blanch it in water and cut it into dices. After cutting, put the pork and kidney beans together, then prepare some chopped green onion and Jiang Mo to add to the stuffing, and then add some thirteen spices, soy sauce, edible salt and so on to make buns.

3. When making buns, the dough needs to be proofed. You can make buns only after proofing. The steamed stuffed bun skin is the same as the dumpling skin, but it is thicker and bigger. If you can't wrap the buns, you can wrap them like jiaozi, which will be easier.

After the buns are wrapped, they can be steamed in the pot, which takes about 20 minutes. Don't take out the pot immediately after turning off the fire, simmer for a while, wait for the temperature of steamed bread to drop, and then open the pot. If you open the lid immediately after turning off the fire, the steamed stuffed bun will collapse easily, and the shape of the steamed stuffed bun will be more beautiful after 5 minutes of boiling.