1. Add five tablespoons of salt and alkali to a bowl of flour, and a bowl of warm hydrated baking powder. Pour it in several portions and stir it into a flocculent shape until it can be kneaded into a soft dough to make it smooth and soft, and seal it. Cover with plastic wrap and place in a warm place to let it ferment (at least three hours)
2. Add the chopped meat with steamed meat powder, starch, salt, chicken essence, soy sauce, vinegar, marinate and stir in the cabbage, add the chopped green onion, ginger, garlic, add large spice powder, pepper powder, ginger powder, thirteen spices and stir Evenly
3. The fermented noodles must be one to two times larger than the original. The noodles should be cut with fine holes, soft and soft. Place them on the chopping board and start to knead the noodles to remove the air inside.
4. Roll into a thicker pie shape, use equal parts to cut, divide into equal parts of the agent, roll into equal parts of the dough (the middle is slightly thicker and the edge is thin), the small steamed buns are small, and the pot is boiled with water at regular time. Put it on the steaming tray and cover with a lid. There should be more than two centimeters between each (it will become larger after steaming). After half an hour, simmer for two to three minutes.
