1. Put the yeast in the flour and set aside.
2. Stir evenly, slowly stir with warm water to form a cotton wool, and form a dough, and let it rise in a warm place for about 2 hours.
3. Clean the Chinese cabbage gang, blanch it in a boiling water pot, remove it, let it cool, squeeze it out, and place it on the cutting board for later use.
4. Chop the blanched cabbage and set aside.
5. Wash the blanched shiitake mushrooms, chop them into fine pieces, chop the fungus into fine pieces, and chop the green onion and ginger into fine pieces and set aside.
6. Cut the sauced meat into cubes and put it in a bowl for later use.
7. Put the chopped shiitake mushrooms, wood ears, and green onions in a bowl and set aside.
8. Add the squeezed cabbage powder, sea rice, refined salt, five-spice powder and monosodium glutamate.
9. Stir evenly into fillings and set aside.
10. Put the proofed dough on the chopping board, divide it into two doses, roll them out separately, rub the spinach noodles into long strips and place them on top.
11. Knead the two kinds of bread together into a long strip, add a lotion, and roll the skin.
12. Let’s start making buns.
13. Put the wrapped buns in the steamer.
14. Steam on high heat for 10 minutes, take it out, and put it in a plate.
