1. Method 1: Mix flour and white sugar yeast water, stir into dough, cut onion and celery into powder, stir the cut meat and seasoning evenly, roll the cake, spread the stuffing, roll it up, cut it into several knives, and steam it in the pot.
2. Method 2: Mix the dough, knead the dough, stir the dough, stir-fry the onion, pour in the meat stuffing, add seasoning and stir, spread the meat stuffing on the dough, roll it up, cut it, and steam it on the pot.
3. Method 3: Mix dough, knead dough, stir meat stuffing, oil, soy sauce, etc. Knead the dough, roll it, spread the stuffing, roll it into a meat roll, stir it, steam it in a pot and stew it for a while.
4. Method 4: Mix the dough, add monosodium glutamate to the meat stuffing and stir, then add the onion and stir, roll the dough into a cake, spread out the prepared meat stuffing, roll it up, cut it into sections and steam it on the pot. 5. Practice 5: (1) Boil the yeast powder with warm water, mix in the flour, drain the flour hard, and dilute the flour. Don't touch it into balls by hand. Put it aside and wait for fermentation. (2) Chop the pork stuffing, add onion ginger foam, salt, oyster sauce and soy sauce, beat an egg, stir in the same direction, and order some cooking oil. (3) the dough is shaped, shaped and rolled into cakes. Don't make it too thin. Level the ground and roll it into a roll. (4) Put the shaped dough embryo on a steamer for static fermentation for 20 minutes. (5) After fermenting for 20 minutes, steam for 20 minutes on high fire. Five minutes after the ceasefire, kill the dragon. Take out the noodle dragon after the ceasefire, or the steamed noodle dragon will easily retract.