1.

Mix the yeast with warm water and add it to the flour to form a dough, cover with a kitchen cloth and put it in a warm place to ferment.

2.

Dice the pork and marinate it in soy sauce.

3.

Wash and chop the cabbage, sprinkle some salt to marinate out the water, squeeze dry.

4.

Vermicelli softened with hot water.

5.

Cut into small pieces.

6.

Minute green onion and ginger. Put cabbage, diced meat, vermicelli, green onion and ginger into a clean pot, add oil, salt, MSG soy sauce, chicken essence and mix well to form a filling. (I forgot to take a picture)

7.

The dough is ready.

8.

Knead it well, knead it into a long strip, cut it into dosage and roll it into a cake.

9.

Put in the filling.

10.

Wrap into a round bun.

11.

All wrapped up.

12.

Put it into the steamer to steam, and open it for about 15 minutes.

Cooking tips

1 When it is cold, the fermented dough should be covered with a thicker preferably small quilt or something like that.

2 Steaming time depends on the size of the bun.