1. This is fresh kelp, very tender and narrow; the color is brown
2. Put enough water in the pot, add the kelp after boiling
3. The kelp turns green after being heated, and the brown on it has not been immersed in hot water
4. Remove after discoloration completely, rinse with cold water to remove the cold
5. Let cool kelp, remove and chop
6. Put the soy sauce in the seasoning bowl
7. Put salt and MSG
8. Put in vegetable oil
9. Cut pork belly into small pieces
10. Put ginger powder, cooking wine, soy sauce, chopped green onion in the seasoning bowl, mix well
11. Finally, put an appropriate amount of salt in the meat and mix thoroughly
12. Place the minced meat and kelp on both sides of the seasoning bowl
13. Put a small amount of water in the basin, soak it in yeast for a while, put the flour bran in the basin
14. Harmonize into a moderately hard dough, try adding water, round it up and ferment
15. After the dough has been made, when you open it, there are honeycombs in the dough
16. Take out the dough and place it on the chopping board, knead it into a smooth dough, then knead it into a smooth strip
17. Cut into the size you like
18. Roll out into a bun skin, thin on all sides and slightly thicker in the middle
19. Put in an appropriate amount of kelp, and put the pork belly on top
20. Put corn husks under the wrapped buns and put them in a steamer for final proofing; about 10 to 15 minutes
21. Cold water pot, start on low heat, turn to medium heat after boiling, 15 minutes, open the lid immediately after turning off the heat, you can start eating
Tips:The amount of water when making the noodles is added according to your own hand feeling, and the kelp does not need to be washed, it is directly boiled.
