1. Warm water to dissolve the baking powder and mix the noodles
2. Live the dough, attach the plastic wrap, and leave it for two hours
3. The pork filling is mixed with light soy sauce, dark soy sauce, thirteen chives, green onions, ginger, and oil consumption
4. Add sesame oil, hot pot oil
5. Chopped cabbage, strength and skill
6. Squeeze water with gauze
7. Stir and smell
8. Stir, the cabbage and pork live together
9. Buns of different shapes
10. Without eighteen pleats
11. Steam for 20 minutes after the steam comes out
12. The skin is a bit too thin and it doesn’t look good, but it tastes pretty good, with thin skin and big stuffing
Tips:Baking powder should be mixed with warm water, and the cabbage should be squeezed with water, or the filling should be too thin. Cold water pot steaming
