1. Prepare the pork filling, add ginger, cooking wine thirteen incense, oil, noodle sauce, salt and soy sauce and stir.
2. Add one egg
3. Wash the cabbage
4. Boiled water
5. Chop the cabbage, add chopped green onion, put it in the meat, and add corn oil and mix well.
6. Flour is added with milk and baking powder to form a dough, and it is allowed to proof for more than 1 hour.
7. Separate several copies
8. Roll the skin
9. Stuffing
10. Steam on the pot and steam for about 15 minutes
11. Out of the pot, delicious big buns.
