1. Prepare cabbage and diced pork
2. Add ginger powder, Huadiao wine, chopped green onion, oyster sauce, and salt into the meat filling, stir well and marinate for 30 minutes to taste
3. Wash the cabbage and chop it, sprinkle an appropriate amount of salt to remove the moisture, grab the cabbage, do not dry it too much to remove part of the moisture
4. Put the cabbage in a pot filled with meat, mix well before wrapping
5. Flour, yeast, water, and mix into a moderately hard dough, ferment at room temperature, and ferment in place within an hour
6. Take out the dough and place it on the chopping board where the kneading pad is laid, and knead the dough vigorously; when the kneading pad is laid, wipe the countertop with food tonic, and the kneading pad will not be brought up when kneading the dough
7. After kneading the dough smoothly, knead into long strips, cut into appropriate size agents, and roll them into thin dough around the middle and later
8. Put in the right amount of stuffing and knead it into a bun
9. Put it in a steamer, I like to use corn husks as a bottom, cover the lid and let it stand for about 15 minutes; the left picture shows the freshly wrapped state, and the picture shows the state after proofing.
10. Start on low heat, turn to high heat after boiling, steam for 15 minutes, open the lid after a short pause, and pick up the buns.
Tips:Do not sprinkle the cabbage with salt in advance, and process the cabbage after the noodles are cooked, otherwise a lot of water will come out.
