1. Chop pork into minced meat, add light soy sauce and minced ginger, stir in one direction.
2. Pour in the water in separate steps, or stir in one direction evenly.
3. Wash the old cabbage and control the moisture.
4. Finely chop old cabbage, green onions and mushrooms.
5. Chopped old cabbage, green onions and mushrooms are put into the minced meat. Add peanut oil, salt, oyster sauce and thirteen incense.
6. Stir in one direction evenly.
7. Mix the noodles and ferment to double the original size.
8. Take out the noodles, exhaust, and add the agent.
9. Roll into an oval shape.
10. Put the filling in the middle, nest the two ends into the middle, and pinch the bottom tightly.
11. Pinch the dough on the left to the center.
12. Pinch the dough on the right to the middle.
13. Alternate left and right, pinch the top tightly.
14. Put corn leaves on the mat, put it in a steamer for half an hour, then turn on the heat. Turn the high heat to a medium heat for 20 minutes, turn off the heat, and simmer for 5 minutes before raising the pot.
