Melting dry yeast and sugar with warm water of 30-40 degrees, standing for 5- 10 minutes, and then slowly pouring into a basin to form smooth dough; Cover the pot with plastic wrap and put it in a warm place to ferment to twice its size; Pour the dough on the panel and knead it for a while, then knead it into long strips and cut into small doses of uniform size. Roll out the dough and add jujube paste. Carrots are cut into long strips, then into small columns, and then into small pieces for eyes. Wrap the stuffing, pinch out the basic shape of the rabbit, and insert eyes on both sides of the head; Cut a cross with scissors to make the rabbit's mouth, and then cut off the rabbit's ears; Put the rabbit on the cover pad and cover it with a bigger pot or lid for another 30 minutes; Put cold water on the pot and steam over low heat 12 minutes.