Water and flour stirred into a paste, two fingers pinch a little lye into it, mix well.

2.

Steamer with water to boil, the steam grate into the greaseproof paper, with a spoon into the batter, rotating the pot to make the batter uniform thickness.

3.

Steam for ten minutes, put out the steam grate, pour out the steamed stuffed skin, brush a layer of oil.

4.

Steam the batter several times until it is finished. Put the steamed skin into the refrigerator to chill for a while.

5.

Mung bean sprouts blanched, stuffed skin cut into strips, seasoned with garlic, oil splash chili, soy sauce, vinegar, salt, monosodium glutamate.