1. Raw material diagram.
2. Cut the meat into cubes, add salt, cooking wine, minced green onion, ginger and garlic, dark soy sauce, five-spice powder, and sesame oil, mix well, and let it stand for 5 minutes to make the meat flavorful.
3. Chop the baby cabbage and set aside (sprinkle a little salt when chopping the vegetable to remove the moisture in the vegetable).
4. Squeeze the chopped vegetables out of water and put them in the meat filling.
5. Mix the vegetables and minced meat well and set aside.
6. Mix the flour into a smooth dough with warm water for 20 minutes (hecheng is slightly softer than dumpling noodles).
7. Cut the good dough into a uniform agent and set aside.
8. Roll out the dough, with a slightly thicker edge in the middle.
9. Wrap the fillings with buns and pinch tightly.
10. Press the wrapped buns flat on the chopping board.
11. Bake in an electric baking pan for 8 minutes (adjust the time according to the size and thickness of the cake).
12. Spread some cooking oil on the baked buns. The buns are burnt on the outside and tender on the inside. They are very delicious.
