2. Add 3 spoonfuls of clear water to the meat slippers, stir in one direction to make the meat slippers fully absorb water, then add a spoonful of raw flour, a proper amount of soy sauce, refined salt, pepper, a spoonful of pepper powder, chopped green onion and Jiang Mo, stir in one direction, and finally add salad oil and stir evenly.
3. After washing the Chinese cabbage, put it in boiling water and cook it for 1 min, then add cold water again and drain it.
4. Dice the Chinese cabbage and the watered mushrooms, squeeze out the water, then put them into the seasoned meat sauce, then add a proper amount of refined salt, sesame oil and chicken essence and stir well.
It's best to stir the stuffing in one direction, and don't put too much pepper.
Room temperature, about 25 degrees, fermentation for one hour should be enough.
7. Take out the dough, sprinkle some dry powder, knead it into strips and cut it into small pieces.
8. Roll the dough into thin skin with a rolling pin. Wrap a spoonful of vegetable stuffing, hold it in your left hand, fold it in your right hand, and wrap the vegetable stuffing.
9. Wrap it and put it in a steamer. Don't put gauze, because it will still stick badly. A good way is to dip salad oil directly in the bottom of the steamed stuffed bun and put it on the mat.
10. Add cold water to the bottom of the steamer, steam the steamed bread with medium heat, and steam it after the water is boiled 10 minute.