1. Wash sauerkraut.
2. Add ginger, cooking wine, oyster sauce, soy sauce, noodle sauce, lard, salt, and chicken sauce to the pork filling. Stir well.
3. Pour the milk into the basin, add flour, baking powder, and lard. A little sugar.
4. Let the dough rise for about an hour.
5. Prepare green onions.
6. Mince.
7. Add the chopped green onion and sauerkraut into the mixed pork filling, while stirring with corn oil.
8. The stuffing is reconciled.
9. Divide the dough into pieces.
10. Roll the skin.
11. Encrusting.
12. Steam on the pot for about 15 minutes.
13. The steaming steamed buns are ready.
14. This breakfast is really good with a bowl of black rice porridge!
Tips:The sauerkraut stuffing is especially fragrant with a moderate amount of lard.
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