1. Ingredients prepare salted duck egg yolk.
2. Wash the baby vegetables and control the water. I make a lot of noodles. . So the stuffing is not enough, I suggest you add another vegetable according to your own situation.
3. The ingredients are prepared to thaw the meat.
4. Finely chop the cabbage, add a spoonful of salt and slush water.
5. Mince scallion and ginger.
6. The yeast is melted with warm water of about 35 degrees, and three bowls of flour are filled, and the yeast water is added little by little. After kneading, put it in a basin and cover it to ferment for about 1 hour.
7. When the noodles are fermented and the stuffing, add chopped green onion, ginger, salt, cooking wine, light soy sauce, sweet noodle sauce, five-spice powder and stir well.
8. After the meat stuffing is evenly stirred, the shaved cabbage should control the water. Do not grab it, add it to the meat stuffing, add a little salt, and stir evenly.
9. I forgot to take it when I packaged it. . It looks like this after the package. .
10. Put the steamer on the steamer, moisten the cloth, put it in the steamer, put the buns at regular intervals, cover the medium-high heat for 20 minutes, turn off the heat when the time is up, and open the cover for half a minute to one minute.
11. That's it when it's steamed~
12. There is a huge egg yolk in it~~~
Tips:1. I don't have enough stuffing every time. . The dishes are all missing, haha, don’t be reluctant to put dishes.
2. If five spice powder is not available, pepper powder can also be substituted.
3. The drawer cloth must be moistened and not wrung out too dry.
4. Be sure to steam it in a cold water pot, not hot water~.
