Preparation materials: 500g sauerkraut, 3 eggs, appropriate amount of vermicelli, appropriate amount of dried shrimps, a little minced ginger, appropriate amount of oil, a little cooking wine, a little light soy sauce, a little oyster sauce, a little salt, a little chicken essence, a little sugar, A little five-spice powder, a little white pepper, 400g all-purpose flour (dough), 5g baking powder (dough), 5g yeast powder (dough), 5g sugar (dough), a little salt (dough), refined oil (dough) ) a little, 220 grams of warm water (dough)

Preparation steps:

1. Wash the sauerkraut, chop it, squeeze out the water, and set aside.

2. Heat oil in a pan and turn on medium heat. Add oil, break the eggs directly into the pot, and stir them up with chopsticks.

3. Soak the vermicelli in warm water for about 30 minutes and blanch in boiling water. Drain the water, chop and set aside.

4. Pour sauerkraut, vermicelli, eggs and oil, ground ginger, salt, sugar, chicken essence, cooking wine, oyster sauce, light soy sauce, five-spice powder, and white pepper into a bowl and mix clockwise evenly, and set aside.

5. Put flour, baking powder and a little salt in a basin. Pour in yeast water and sugar water. Use chopsticks to stir into a fluffy form. Add refined oil to form a dough.

6. Let the dough relax fully. When the weather is around 10 degrees, let it rise for 10 minutes. In summer, it only takes 5 to 6 minutes to wake up.

7. Sprinkle a little dry flour on the board and divide the dough into equal portions. Cover the divided ingredients with plastic wrap to prevent the ingredients from losing moisture and drying out.

8. Roll out the dough into a dough, add the mixed fillings, pinch pleats, and make buns.

9. Wrap the buns, place them in a cage, and let them rise for 40 minutes.

10. Pour cold water into the pot and steam for 13 minutes after the water boils.

11. Steamed buns.