1. Put a little yeast and some water in flour to make a dough and wake up for two hours.
2. Knead the awake dough into a smooth dough.
3. Chop pork belly into small pieces, mince ginger and garlic.
4. Wash the cabbage, drain the water, and chop it.
5. Put the chopped cabbage and pork stuffing into a basin, add oil, salt, monosodium glutamate, a little five-spice powder, and oyster sauce.
6. Add the crushed vermicelli.
7. Stir the filling evenly.
8. Knead the dough into long strips and cut them into small balls of the same size.
9. Take a piece of rolled skin and put an appropriate amount of stuffing.
10. Press the filling with one hand, and knead the noodles inward with the other as shown in the picture.
11. Continue to pinch forward in the same way.
12. Finally, close the mouth and pinch it firmly.
13. Wake up the wrapped buns for ten minutes and put them in the steamer.
14. Put it in after the water is boiled, and start timing when the water in the pot is boiled again. It will be cooked in 15 minutes.
Tips:1. It is relatively difficult to pack in dry vermicelli, but it is delicious when steamed, and the vermicelli is very strong.
2. The cabbage should be washed and dried in advance, otherwise there will be a lot of water when it is wrapped.
3. The pork does not need to be chopped too much, it is more delicious.
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