1. Put the main ingredients in a basin, mix the noodles with warm water and yeast, and make a smooth dough. Cover with plastic wrap and ferment in the oven. Ferment to 2 times the size and take it out.
2. Wash the cabbage and radish, cut them into small pieces, and put them in a food container. Rotate the cabbage and radish a few times clockwise by hand, and then pour out the water
3. Add salt, ground ginger, homemade vegetable seasoning powder, light soy sauce, oyster sauce, sesame oil, and pepper oil to the meat filling and marinate for a while
4. Then add the marinated meat filling to the cabbage and radish, and stir well.
5. After the fermented dough is taken out and kneaded, cut into two portions and knead into long strips.
6. Cut into small doses and sprinkle with flour.
7. Press it down one by one. , Rolled into buns.
8. Take a bun with stuffing and wrap it into a bun.
9. Put the porridge in a pot to ferment for 30 minutes, turn on the fire, and steam for 15 minutes. Simmer for five minutes before cooking, then open the lid and bring it out of the oven
Tips:1 If you are not using cabbage filling, after the pork is minced, you can directly put in small pieces of vegetables and minced meat and twist together, because the cabbage will produce water after being twisted, so the cabbage should be twisted separately and then squeeze out the water. To mix with meat.
2 The bun dough should be made softer.
3 Simmer for five minutes before serving, and then open the lid to prevent shrinkage
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