Sauerkraut stuffing practice: pork belly stuffing, meat must be fat, sauerkraut is very oil-absorbing, just like making sauerkraut white meat must be fat to be delicious. Heat the pot, pour in the right amount of oil, stir-fry the minced meat in the pot, and take it out after the meat is cooked and there are no other ingredients; Stuffed sauerkraut, the finer the better.

1. Pour the flour into a basin, and mix the yeast powder or baking powder with water (neither too cold nor too hot) and stir well, so that the dough will be faster.

2. It is very important to adjust the stuffing of steamed buns during this time, because the color and fragrance of steamed buns are all here.

3. After the dough is done, knead it, cut it into dough (I don't like eating it too big), roll it, put the stuffing in the skin and wrap it into various kinds.

4. Steam in a pot. Rub some water under the steamed bread, don't touch the bottom. Leave a gap in the middle when you put it, because steamed buns will be much bigger.

5. The vessels of the steamed package should be sealed, and it usually takes about half an hour to steam (depending on the temperature).

6. Steamed steamed buns will rebound as soon as they are fingerprinted, and you can eat delicious steamed buns.