1. Pour the activated yeast water into flour and knead it into a smooth dough, and ferment to 2.5 times its original size.
2. Wash the pork belly.
3. Wash the cabbage.
4. The dried vermicelli is softened with boiling water.
5. Cut the pork belly into small cubes.
6. Chop the green onion and ginger into a puree and put it in a bowl.
7. Preheat the pan, add the pork belly and fry until the color changes.
8. Add pepper, soy sauce, sweet noodle sauce, cooking wine, sugar, and salt and stir well.
9. Cut the cabbage into small cubes, sprinkle some salt and marinate for 20 minutes, then squeeze the excess water.
10. Boil the vermicelli for five minutes, remove and cool, and cut into small cubes.
11. Put all the fillings in the meat and shake well.
12. Divide the flour into several portions and roll them into a thick skin around the middle.
13. Pack the stuffing.
14. Put the buns into a pot of cold water and wake up for another half an hour.
15. Turn on high heat after half an hour, steam for 15 minutes after boiling the water, turn off the heat and simmer for 5 minutes, then open the lid and eat.
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