2. Let it rise until 3 times its size.

3. Add the meat mixture with the pre-fried yellow sauce, five-spice noodles and cooking wine and marinate for 30 minutes.

4. dried plum cabbage soaked and washed and chopped, bamboo shoots also cut into dice.

5. Add vegetable oil to the pot, pour in the dried plum and bamboo shoots and stir fry.

6. Add a spoonful of oyster sauce.

7. Toss well.

8. chopped green onion and ginger added to the meat mixture and stirred well.

9. Add dried plum and bamboo shoots, pour in sesame oil, season with salt and chicken powder.

10. Mix well.

11. Exhaust the dough and knead it well, divide it into small doughs of medium size.

12. Roll out the dough into a sheet and wrap it around the filling.

13. Shape into buns.

14. Put the buns into a cage drawer and let them ferment again for 20 minutes. First small fire boil, in the turn of medium heat for 13 minutes, turn off the fire, cover a few minutes

15. Baozi out of the oven.