The method of stuffing seaweed buns is as follows:

Ingredients: seaweed, pork, Chinese cabbage, flour, yeast, shrimp skin, onion, ginger, garlic, oyster sauce, spiced powder, sesame oil and cooking wine.

1. Wash the seaweed, wash and chop the cabbage. Chop the pork, add the seasoning in the seasoning table and mix evenly, and add some onion and Jiang Shui to make the filling more moist.

2. Add the onion, ginger and garlic, and put the meat stuffing into the seaweed and cabbage stuffing, and stir evenly for later use.

3. Put the flour into the yeast and ferment until it is twice as big. The dough is vented, rolled into small doses, rolled into stuffing, and wrapped into buns.

4. put it in a steamer, ferment for the second time, and steam for 1 minutes.

5. Turn off the fire and wait for three minutes to get out of the pot.