1. Raw material preparation: red beans, low-gluten flour, purified water, yeast, white sugar, lard.

2. Soak the red beans twelve hours in advance and rinse them three times with water. Put the red beans into the pressure cooker and steam for half an hour until crispy and soft.

3. Turn on low heat, prepare a pan, pour lard into the pan, pour the steamed red beans into the pan and stir-fry until fragrant and evenly stir-fry.

4. Process the flour. First pour the yeast into a bowl, add some warm water to dissolve the yeast, and then knead the dough. Gradually add purified water to the dough, pour in the yeast, knead the flour into a dough, and let the flour stand for a while to ferment.

5. Divide the fermented dough into small doughs of the same size. Put the red bean paste into the middle of the dough and wrap it into a bun. Boil water in a pot, put the buns in the steamer, steam them for half an hour and then they are ready to eat.