Flour 300g yeast powder 6g water 160g pork stuffing, chopped Chinese cabbage and eggs, salted onion, ginger, pepper soy sauce, oil-consuming soy sauce and sesame oil.

Step 1

Prepare minced meat, cooking wine, light soy sauce, soy sauce, salt, oil consumption, pepper and Jiang Mo.

Second step

Stir the upper meat evenly clockwise, then add chopped green onion and sesame oil and stir well.

Third step

Stir-fry and chop the eggs, then put them into the mixed meat and mix well.

Fourth step

Chopped cabbage, pickled with a little salt to get moisture.

Step five

Marinate the cabbage, squeeze it dry, put it in water and mix well.

Step 6

The mixed stuffing can be put in the refrigerator for later use.

Step 7

Add yeast powder to flour, add a spoonful of sugar, water and flour.

Step 8

Good dough

Step 9

Divide the dough into 40g small dough, knead it into dough, cover it with plastic wrap to prevent it from drying, and wrap it directly without sending it out.

Step 10

Roll the dough flat into the filling.

Step 1 1

Baocheng steamed bun

Step 12

Turn it over and flatten it

Step 13

Put oil in the pot, put the pie in, bake for 2 minutes, cover the pot and add some water, and simmer until the water is dry.

Step 14

Turn over and add a little water to cover the pan, stew until the water is dry, then turn over and fry without covering the pan, and then take out the pan.

Step 15

Final result