Accessories: coriander (one), onion (more than half), ginger (appropriate amount), egg (one) and yeast (appropriate amount).

Ingredients: kidney bean, pork stuffing, coriander, onion and ginger.

Remove the kidney beans from the head to the tail and knead them for a while. By the way, melt the thick soup treasure with hot water.

Kidney beans turn emerald green and are fished out of cold water.

Chop onion, ginger and coriander into minced meat. Add a little chicken essence, cooking wine and soy sauce to the melted thick soup, then beat in an egg, stir well and simmer the meat for a while.

Drain kidney beans, dice and chop. You don't need to break it, you just can't see the round ding.

Put the chopped kidney beans into the simmered meat. Then start seasoning, salt, a little sugar, 2 tablespoons of bean paste and 3 tablespoons of vegetable oil. (There is already soup and chicken essence in the meat stuffing, so you don't need monosodium glutamate. )

Stir steamed stuffed bun.

Let the wrapped steamed bread stand for 10- 15 minutes, then put it in a steamer with boiling water, steam it for 15 minutes after inflation, and then turn off the fire and stew for 5 minutes. Eat steamed stuffed bun.