1. After mixing the dough ingredients and kneading into a smooth dough, wake up to 2 times its size.
2. Exhaust the dough and divide it into two.
3. Then knead the strips separately.
4. Cut into several small doses.
5. Roll out into a thin dough in the middle.
6. Wash the fillings.
7. First chop the cabbage into fine pieces, add salt to marinate the water.
8. Cut the pork into small pieces and put it in the blender, add seasoning and appropriate amount of water and stir.
9. Prepare the seasoning.
10. Stir the minced meat and serve.
11. Mix the dried cabbage with water and minced meat in a ratio of 1:1, and then add 1 tablespoon of salt.
12. Stir in one direction evenly.
13. Then wrap them into buns.
14. Wake up for 20 minutes before basketing, then steam for 18 minutes and simmer for 4 minutes.
Tips:PS:
1. When the pork is stirred with a mixer, add half a bowl of green onion, ginger, and garlic water to stir, and then after stirring and sizing, add a half bowl of green onion, ginger, garlic water and stir.
2. When mixing meat, stir in one direction.
3. The skins used for making steamed buns were not fermented for the first time, but the skins that have been fermented this time are softer and more delicious.
4. The bottom of the buns should be brushed with oil and then steamed to prevent sticking.
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