Ingredients: flour, cabbage, amaranth stalk, onion, green pepper, coarse vermicelli, fat and lean pork.

Ingredients: yeast, cooking wine, soy sauce, soy sauce, salt, spiced powder, chicken essence and pepper.

Exercise:

1, dough Pasta is made in the same way, so I won't go into details here, just a little harder.

2. Dice Chinese cabbage, amaranth stalk, onion and green pepper respectively, add a teaspoon of salt to kill water, and squeeze dry for later use.

Amaranth leaves are mixed and eaten, and amaranth stalks are used as stuffing. Anyway, Shandong big steamed stuffed bun is not limited to using any green vegetables.

3. Cook the thick vermicelli for 2 minutes, then turn off the fire. Don't take it out yet. Soak it in boiling water until there is basically no hard core. Cut it into small pieces after controlling the water.

4, fat and thin pork diced, chopped onion and ginger.

5. Stir-fry diced meat with onion and Jiang Mo, add cooking wine, spiced powder, soy sauce and soybean paste when cutting, and add pepper when the seventh or eighth season is ripe.

Note that if the meat is fat, it will fry more oil. If the meat is thin, you need to add more oil to fry it. In a word, when mixing the stuffing, use the oil in this meat without refueling.

6. Stir-fry diced meat with vegetables and vermicelli, and add appropriate amount of salt and chicken essence when stirring.

7. Make the dough into a big dose, roll it out, wrap it into a big steamed bread, and steam it on medium heat after starting again 15 minutes.