Steamed bread skin: 500g flour, 5g yeast, warm water, sesame seeds, stuffing: 300g pork stuffing, 3 Chinese cabbage leaves, 150g vermicelli, 1 root onion, 3 ginger slices, seasoning: salt, soy sauce, sesame oil, cooking wine, pepper and chicken powder.

working methods

1 let the yeast stand with a little warm water 10 minute, then add flour and a proper amount of warm water to form a dough, and cover it with plastic wrap for fermentation.

2 Cut ginger into minced meat, add cooking wine and soy sauce and marinate 15 minutes.

3 Put the vermicelli in a hot water pot and cook until soft. Take it out to cool. Cut it. Wash and chop cabbage leaves.

4. Add sesame oil, pepper, salt and chicken powder into the cabbage vermicelli and meat stuffing, and stir well.

Wake up 10 minutes 5 wrapped buns, add a little oil to the pot, and the buns are 60% hot.

Stir-fry for one minute, then pour in flour water (noodles: water = 1: 5), and add flour water to 2/5 of the steamed stuffed bun.

7 Cover the pot and bring to a boil. Turn to low heat until the flour and water are dry and the bottom of the steamed stuffed bun is crisp. Sprinkle sesame seeds and chopped green onion.