1. Material: 500g flour, 500g pork, fresh yeast 1 block. Seasoning: 1 egg, chopped green onion, Jiang Mo, white soy sauce, white sugar, monosodium glutamate, salt, cooking wine and broth.

2. Put the flour into the pot, add yeast and water, knead it into a dough with moderate hardness, and put it into fermentation.

3. Wash pork, chop it into minced meat, add eggs, stir well, then add salt, sugar, cooking wine, white soy sauce (a small amount), salad oil (4-5 teaspoons), onion, Jiang Mo and monosodium glutamate and mix well.

4. Add the broth into the meat stuffing several times, and keep stirring while adding it. The volume ratio of broth to meat stuffing is about 1: 1. Put the stirred meat stuffing in the refrigerator for 30 minutes to allow the soup to solidify properly.

5. Cut the dough into batter with the same size, roll it into a round dough, wrap it with a proper amount of stuffing, knead it and steam it for 12 ~ 15 minutes.