1. Stir fry the stuffing first: chop the pork, chop the pickled mustard; put the oil in the pot, stir fry the pork, then add some soy sauce, stir evenly;
2. Stir fry rice sprouts and mustard for about two minutes;
3. Keywords mixing flour, water and purple potato puree; kneading into smooth dough; fermenting in warm place for 1 hour;
4. Divide into 50 grams of a small dose, roll into the middle of the slightly thick, four weeks slightly thin skin, put the fried meat stuffing;
5. One hand is tucked, the other is folded, and the top is pinched and glued together by folding;
6. Fold around the bun, with the thumb rotating; fold all the way to the last small piece of dough;
7. At last, turn the thumb again, turn the top of the face from the front all the way to the end, and it becomes a circle;
8. The steamed bun wrapped with the finished product; the steamer is oiled and put into the bun blank;
9. Cover the pot, ferment for another 20 minutes, then fire for 20 minutes.