1. Chop the cabbage first, rub the salt into the cabbage at a ratio of 5 grams of salt per pound of cabbage to release the water, leave it for half an hour, squeeze out the water and set aside.

2. Cut the tofu into small pieces slightly larger than corn kernels. You must buy older and fresh tofu, otherwise this step cannot be completed. Brown the chopped tofu in a pan over low heat, add various condiments, and set aside to cool.

3. Mix the prepared cabbage and fried tofu, add oyster sauce, pepper, thirteen spices, light soy sauce, dark soy sauce, chicken essence and MSG in order to adjust the taste, and finally add some chives and cooked Mix the oil and mix well. If you like vermicelli, you can soak it in advance and chop it into pieces. Cabbage and tofu vermicelli are a perfect match.

4. After the cabbage and tofu filling is ready, let’s make the steamed dumpling wrappers. The methods of making steamed dumpling wrappers and boiled dumpling wrappers are very different, so everyone must distinguish them. Boiled dumplings are kneaded with cold water, and the dough should be strong and tough, and the skin should not break after being cooked in the pot; while steamed dumplings are kneaded with boiling water, that is, blanched, and the skin of the steamed dumplings should be It is soft and palatable, and it is best if it does not harden after cooling.