1. A cold bun.
2. Slice into slices and spread evenly with dry flour on both sides of each slice.
3. Chopped cabbage leaves.
4. Sliced ham, black fungus soaked and washed.
5. Heat an appropriate amount of oil in the pot.
6. Stir-fry ginger garlic, millet pepper and star anise until fragrant.
7. Add the fungus and ham and stir fry.
8. Add the cabbage, some light soy sauce, dark soy sauce, salt, and a spoonful of boiling water.
9. Stir thoroughly.
10. Place the steamed buns around the cabbage, cover the pot, and simmer for a while.
11. The hot bun with the dish is soft and soft.
12. Stir the dishes and steamed buns evenly, so that the bun slices are evenly coated with the soup. Turn off the heat and serve.
13. Finished product.
14. Finished product.
Tips:Coat both sides of the steamed bun with dry flour, so that the soup is not easy to wrap.
