1. Yeast, cup, and warm water (30-40 degrees) are set aside.
2. Take a teaspoon of dry yeast.
3. Melt the yeast with warm water and let it stand for 5 minutes to activate.
4. Take an appropriate amount of flour (not weighed, poured at will), add a small amount of sugar, and mix well.
5. After the yeast is activated, add the yeast water to the flour and call a small amount of warm water several times to form a smooth dough. Cover the lid and let it ferment in a warm water bath.
6. When the dough rises quickly, chop the minced meat (add salt to taste when you chop).
7. Chop the cabbage finely.
8. Minced meat, cabbage and pig skin jelly, add appropriate amount of oil and light soy sauce, and mix well.
9. When the dough rises to twice its original size, knead it again into a smooth dough.
10. Take an appropriate amount of dough and knead it into a strip, cut into an appropriate amount of size, and use a rolling stick to roll the dough into a thicker and thinner dough on both sides, add the filling, and wrap it into a bun.
11. Leave the buns to wake up for about 30 minutes, spread a clean and moist cloth on the steaming rack, arrange the buns, and start steaming in a cold water pot.
12. After steaming for 15 minutes, turn off the heat and steam for 5 minutes to take out the buns.
