1. Add water to the flour and knead the yeast into a dough, and leave it in a warm place to ferment to twice its size.
2. Pick and wash the cabbage, put it in a pot of boiling water and blanch it in China.
3. Put it in cold water.
4. Add salt, pepper, soy sauce, and oyster sauce to the beef filling and stir well.
5. Add the chopped cabbage and squeeze the water.
6. After mixing well, add sesame oil and chicken essence and mix well.
7. The dough is fermented to twice its size and taken out.
8. The jelly is rolled into a skin and wrapped into a bun.
9. Flatten into round cakes, fry in a pan until golden on both sides.
