1. Evenly open the yeast in the warm water of about 35 degrees, and let it stand for 5 minutes;
2. Put a little sugar into warm water, and evenly open;
3. Break up the eggs one by one;
4. Pour the egg liquid and yeast water into the flour, and beat with chopsticks into a cotton wadding with only a little dry powder;
5. Knead the flour by hand until it is smooth and smooth;
6. Cover with plastic wrap and wet towel, ferment in warm place;
7. When the dough is about twice as large as before, you can proceed to the next step. Generally, you poke a hole in the middle with your finger, and it will not rebound;
8. Then knead the flour by hand, squeeze out the air in the dough, and the dough will return to its original size. Then roll the flour into a thin, long flake shape, a little thin and many layers, so that it is delicious;
9. All materials in the filling have been beaten into a viscous shape in advance for standby;
10. The filling should be evenly spread on the dough, and the four sides should be set aside about 2cm for edge sealing;
11. Roll up the dough, roll it tightly, and pinch up the two ends to seal it;
12. Put the meat Dragon into the steamer, put the cold water in the pot, heat for about 15 minutes, turn off the heat and simmer for another minute, then take it out, cut it into sections for eating.