Preparation materials: flour, pork, cabbage, salt, ginger, soy sauce, chives and spiced powder.

1. Mix flour, yeast and water evenly to make smooth dough, cover and ferment for more than 2 hours, then wash onion and ginger and cut into powder.

2. The key to keep Chinese cabbage from losing water is the knife method. The details are as follows: Chinese cabbage is washed and drained, first cut from the middle, separate the stem from the leaves, cut the stem into thin strips vertically, and then cut into thin dices horizontally. The leaves are also chopped in the same way, and mixed evenly with vegetable oil without water.

3. Cut pork and ginger into small pieces together, chop them directly into paste, or grind them into paste with a meat grinder.

4. Add the onion and Jiang Mo and stir well. Add spiced powder (optional) and stir well. Add soy sauce, oyster sauce and monosodium glutamate and mix well. Let it stand for a while to taste. Cover with plastic wrap and refrigerate.

5. Mix the prepared meat sauce with the cut cabbage.

6. Add cooked rapeseed oil and stir well. Add salt when wrapping, so that the oil is wrapped and it is not easy to come out. Note: Do not add salt alone to kill the water in cabbage. There was no water in the meat stuffing just now, so the water in the cabbage was covered with meat.

7. Knead the fermented dough again, knead it into long strips, divide it into small doses and flatten it, then knead it into thick dough with thin edges in the middle, and add stuffing.

8. Pinch it from the tail, push out a crease on the right dough and pinch it with the left dough, push out a crease on the left dough, pinch it with the right dough, and fold it back and forth until all the stuffing is wrapped.

9. Cover again and ferment for about 20 minutes.

10, add water to the steamer, bring it to a boil over high fire, add a bowl of cold water, put the steamer on the mat, cover the steamed bread, steam over high fire for 20 minutes (depending on the specific quantity of steamed bread), turn off the fire for 2-3 minutes and take it out.

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