Break Chinese cabbage, wash it, control the moisture, shred it or dice it, put it in a pot, add salt, marinate it for a while, rub it with your hands, then squeeze out the moisture, add chicken essence, thirteen spices, black pepper, soy sauce, Jiang Mo, chopped green onion and cooking oil, and stir well.

1.

Dice pork fat meat and lean meat separately. I forgot to shoot fat.

2.

Dice kohlrabi. Chop the onion and ginger and set aside.

3.

Put a little vegetable oil or no oil in the pot, stir-fry the diced fat in the pot while it is hot, and turn off the heat when it turns yellow.

4.

Add lean meat and stir-fry with waste heat. Add a spoonful of pepper noodles, onion ginger, salt and soy sauce to taste.

5.

When it's cold, add diced radish and a little chicken essence and mix well. The stuffing is ready.

6.

When the dough is ready, knead the dough and knead it into long strips.

7.

Cut the long noodles into equal pieces.

Press the dough into small pieces. 9.

Roll the pill around with a rolling pin into a layer of skin (thick at the center and thin at the periphery). 10.

The stuffing is ready. 1 1.

Steamed buns After boiling, steam 15 minutes. After turning off the fire, wait for a moment to get out of the pot. 12.

Eat steamed stuffed bun.