1. Adjust the yeast with a small amount of water
2. Add flour, yeast and water to knead a smooth dough, cover with plastic wrap and let it rest for 20 minutes
3. Minced pork meat, minced green onion and ginger, minced into puree
4. Put the pork in a bowl, add salt, light soy sauce, salad oil, five-spice powder chicken bouillon and stir in one direction
5. Chopped cabbage
6. Stir the chopped cabbage and pork well
7. Divide the awake dough into doses
8. Roll into dough
9. Wrap into a bun and press to wake up for five minutes
10. With the mouth facing upwards, gently thin it down with a rolling pin
11. Heat oil in a pot over low heat, put in the pie and shape it and cover it with a lid
12. Bake until golden on both sides
Tips:Don't proof the dough for too long to avoid fermentation of the dough
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