1. Flour, water and yeast are directly combined into a piece of dough and fermented to double its size.
2. The pork filling is marinated and flavored with pepper oil and whipped smoothly.
3. Put all the ingredients into the basin together, add seasonings and mix well.
4. The fermented dough is divided into small doses, flattened and rolled into a round shape.
5. Wrap everything and steam on high heat for about 25 minutes.
Tips:1. After blanching the cabbage, make sure to squeeze out the water.
2. Soak the vermicelli in hot water in advance to soften.
3. After steaming, wait a few minutes before opening the lid.
