Ingredients: 5g of flour, 2g of pork, appropriate amount of Chinese cabbage and appropriate amount of leek.

Accessories: 1g yeast, 8g baking powder, oyster sauce, salt, white pepper, spiced powder, sesame oil, eggs, cooking oil, chicken essence and sugar.

Specific steps:

1. Wash and chop pork, add eggs, add a small amount of clear water and stir instantly. Add at least 1g of clear water to 2g of pork, and add the clear water for five or more times. Add oyster sauce, white pepper, spiced powder, white sugar, salt, sesame oil and chicken essence in turn, and finally add edible oil to the minced meat.

2. Chop the cabbage and add a little salt to squeeze out the water in the cabbage by hand, so as to avoid sand soup in the process of packaging.

3. Wash and chop leeks for later use.

4. Add the chopped Chinese cabbage and leek into the meat stuffing and stir evenly for later use.

5. Put yeast and baking powder in the middle of the flour, and dilute it with warm water to form a smooth dough.

6. Cover the kneaded dough with a cloth and wake it up.

7. After the dough is made, don't knead it directly into 25g doses.

8. Roll into round dough pieces.

9. Add the meat stuffing and knead it into the shape of steamed buns with 14 to 16 pleats by hand. Leave the prepared green body for a few minutes and make a second proofing, so that the steamed buns are more delicious.

1. Grease the steamer to prevent sticking, and put the green bodies in order, with a large interval between each green body, so as to prevent sticking. After the steamer is boiled with water, put the steamer into the steamer for 15 minutes, and you can take it out!