1. First chop the ginger into the meat filling, and put the auxiliary materials other than the corn oil and eggs into the meat filling at the same time.
2. Mix the minced meat evenly into one egg.
3. Wash sauerkraut and control water.
4. Finely chop.
5. Put the sauerkraut and chopped green onions into the minced meat while stirring with corn oil.
6. The stuffing is reconciled.
7. Prepare milk and add a little lard. Add lard in the dough to make the dough softer.
8. Pour the milk into the flour and add a little sugar and an appropriate amount of baking powder. And into dough.
9. The noodles are ready in about an hour.
10. Divide the noodles into several portions.
11. Roll the skin.
12. Start encrusting.
13. Steam in a pot on boiling water.
14. The big buns are out of the pot in about 15 minutes.
15. It's not bad when it's put in the disk. The taste is really good. It's the sauerkraut!
Tips:The sauerkraut filling needs more oil to taste! Put more green onion and ginger to taste good.
