-
1
Peel and wash potatoes. -
2
Use a spatula to grind into fine powder. -
3
Put some water. -
4
Bring to a boil over medium heat, stirring while cooking to avoid burning the bottom of the pot. -
5
This state means it is cooked, a bit like jelly. -
6
Put cold water in and mix well. -
7
Add yeast and mix well. -
8
Put in flour and knead into dough. -
9
Let ferment in a warm place until doubled in size. -
10
Take the Sophora japonica flowers, dry them and set aside. -
11
Hot the pan and cool the oil. -
12
Heat the oil and stir-fry the Sophora japonica flowers until the water vapor is released and add the lard. -
13
Stir well and add salt. -
14
Stir-fry evenly and turn off the heat. -
15
Add minced meat and stir evenly. -
16
Add onion, ginger and light soy sauce. -
17
Put in chicken essence. -
18
Mix well. -
19
Take out the dough and knead until the air is released. -
20
Divide into doses of about 50 grams each. -
21
Roll out the dough. -
22
Make buns. -
23
Wrap everything and put it into the steamer for secondary fermentation. 
24
Bring the steamed buns to a boil over high heat.-
25
Steam over medium heat for 20 minutes and simmer for a few minutes. -
26
Finished product.