2. Soak sweet potato powder in cold water until soft.

3. Add salt to shredded carrot to get water and squeeze it dry. Don't pour out carrot juice at this time. Boil it in a pot, put it in the soaked vermicelli and cook until it is soft. Drain the juice.

4. Chop the cooked vermicelli, pour vegetable oil into the wok, add onion and ginger foam to stir fry, add shredded carrot to stir fry, add chopped dried bean curd, eggs and shredded vermicelli to stir fry, add salt and thirteen spices to taste.

5. Make the dough into a suitable size and roll it into a round skin. The steamed stuffed bun skin should be thin around and thick in the middle. Put the stuffing in, press the stuffing with your left thumb, slightly raise the edge of the steamed stuffed bun skin with your right hand, hold the edge of the steamed stuffed bun skin with your left hand, and back off. Then stick the steamed stuffed bun skins one by one with your right hand, and then stick them back to the starting point to form a small round mouth.