1. Wash celery and cabbage in blanching water.
2. Mince separately
3. Put the pork filling into the cooking wine thirteen incense, soy sauce, noodle sauce, and salt and stir well.
4. Add scallion ginger and corn oil and stir.
5. Put the prawns into the diced pieces and put them in the filling.
6. Flour and milk baking powder are used to synthesize dough, which will be fermented for about 1 hour.
7. Separate several copies.
8. Roll the skin.
9. Stuffing
10. Steam on the pot for about 20 minutes.
11. It's so good.
12. Serve on the table. It's really not enough to eat big steamed buns.
