1. Prepare pork filling, add cooking wine thirteen incense, salt chicken essence, soy sauce oil, green onion ginger, cabbage.
2. Add appropriate amount of peanut oil and meat filling for later use
3. Pour the milk into the basin, add the flour, black whole wheat flour, baking powder, and make the dough to proof for about 1 hour.
4. Divide the dough into several portions
5. Roll the skin
6. Stuffing
7. Made into buns
8. Proof again for about 10 minutes in the cold water pot
9. Boil the water and steam until it is out of the pot in about 20 minutes
10. Put it in the dish, nourishing it.
Tips:The ratio of flour to black whole wheat flour is 2 to 1
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