1. Add a small amount of cold water to the flour and yeast powder successively, and after forming a dough, ferment to double the size.
2. The pork is beaten into mashed meat with a wall breaker, or minced with a knife. Beat some more meat at one time and freeze it in the refrigerator, which is very convenient to use
3. While fermenting the dough, chop the cabbage, add shiitake mushrooms, minced meat, vegetable oil, chopped green onion, salt, light soy sauce, thirteen spices, chicken powder, cold water soaked soft vermicelli and mix well
4. Knead the dough, let it stand for 20 minutes, knead it into a long strip, cut it into ingredients, and roll it out into thin slices.
5. Wrap the filling in a circle like this, a small hole is exposed in the middle of the seal, pinch it by hand, and it will close after the second shot
6. Put it in the steamer, after the second fermentation to 2 times the size, heat to the boil on a low fire, then steam for 15 minutes on high fire
