1. The dried mussels are soaked in advance (I soaked them for 10 hours).
2. Add appropriate amount of yeast and water to the flour, knead it into a smooth dough, and ferment.
3. Wash and chop after soaking.
4. The cabbage has been chopped.
5. Stir-fry the soybean paste in hot oil, add dried mussels and stir-fry for two minutes, turn off the heat. Add cabbage.
6. Add seasonings such as salt and chicken essence.
7. Fermented dough.
8. Exhaust properly and knead it into a smooth strip.
9. Cut into stepson and roll into dough.
10. Add the right amount of filling.
11. Wrap them into buns and let them wake up for ten minutes a second time.
12. Turn to medium heat and steam for 20 minutes.
13. Finished product.
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