1. Steamed stuffed buns in soup need neither yeast nor baking powder, which is generally called dead noodles steamed stuffed buns. Put water directly and mix the noodles evenly until three lights (hand light, basin light and surface light). In fact, it is almost the same as dumpling noodles, but the noodles are different.

2、面要摔，摔到有劲度（吃过拉面的应该知道，但是不用太大的劲度，要适中）

2. The noodles should fall and fall with strength (those who have eaten Ramen should know, but not too much strength, moderate)

3、擀皮大家一般都会就不用多说了，面和好就是馅了。灌汤包子馅的配料是一定的，是用秤来称（秘方不意多说，大家见谅）一般都是按十斤计算，然后放入高汤打到馅里（一斤馅四两汤的比例）。

3. We usually roll the skin, needless to say, noodles and good is the filling. The ingredients for filling steamed stuffed buns with soup are certain. They are weighed by a scale (the secret recipe doesn't want to say more, we forgive you). Generally, they are calculated according to ten kilograms, and then put them into the soup and beat them into the filling (the proportion of four Liang soup for one pound of filling).

4、再说包法。发面包子不一定会死面包子，但是会死面包子一定会发面包子。我们都是一笼十个面和馅加一起一般在二两左右，其特点是提起似灯笼。放下象菊花。皮薄陷大，灌汤流油，软嫩鲜香。

4. Talk about the package method. Steamed stuffed bun with noodles will not necessarily die, but steamed stuffed bun with noodles will surely die. We are all a cage of ten noodles and fillings, which are usually about two or two. It is characterized by lifting like a lantern. Put it down like a chrysanthemum. The skin is thin and large, and the soup is filled with oil. It is soft, tender and delicious.

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