Ingredients: 600g of flour, 3g of thirteen spices, 2g of white pepper, 2g of chicken powder, 2 tablespoons of cooking oil, appropriate amount of salt, 4g of dried yeast, Longkou vermicelli 1 branch, 2 Chinese cabbage 1 piece, 6g of auricularia auricula, 2 eggs, 5 grams of green onion1root, and oyster.

Accessories: appropriate amount of warm water.

1. Mix flour and dry yeast evenly.

2. Add a proper amount of warm water in several times, and stir it into a batting shape with chopsticks.

3. Knead into smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation to double its volume.

4, prepare the following materials, black fungus soaked in advance.

5. Break the cabbage, blanch it in boiling water and take it out.

6. After cooling, take out the water and chop it for later use.

7. The fans are soft and chopped.

8. Wash the soaked black fungus and chop it.

9. Break the eggs into a bowl, pour them into a wok, stir fry, scoop them up and let them cool.

10, chopped onion and ginger for later use.

1 1. Put all the materials into the basin.

12, add minced onion and ginger.

13, add oyster sauce, thirteen spices, white pepper, salted chicken powder and edible oil in turn.

14, stir evenly in one direction with chopsticks, and the steamed stuffed bun is ready.

15, the fermented dough obviously expanded a lot, and the internal structure was honeycomb.

16, take out the dough, exhaust and knead it evenly, knead it into strips, and cut it into agents with uniform size.

17. Roll with a rolling pin into a dough sheet with a thick middle and a thin edge. (thicker than dumpling skin).

18, put a proper amount of stuffing.

19, buns shape.

20, the cabbage steamed stuffed bun is out of the pot.