1. Wash the cabbage and remove the old skin, shred and chop it, and marinate in a little salt for 5 minutes.
2. Add 2 tablespoons each of sesame oil, oyster sauce, light soy sauce, a little salt, green onion and ginger water to the meat filling, mix well and marinate for 15 minutes.
3. Then add the fried sauce and stir well.
4. The cabbage is wrapped in a cloth and dried and set aside.
5. Put the cabbage filling into the meat filling and stir until it is strong.
6. Knead the loose hair dough a few more times and cut it into ingredients; roll it into a round skin with a dough pin.
7. Pack the stuffing and knead into a raw bun.
8. Try to keep the raw buns the same size.
9. Place the raw buns in a small cage, and then ferment for about 10-20 minutes, then steam.
10. After the high heat is boiled, turn to low heat for 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid.
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