Cooking steps:
1. Soak the cabbage for half a day in advance.
Step 2 chop the pork into powder
3. Add soy sauce, sugar, salt, chicken essence, egg white, cooking wine and sesame oil to the minced meat.
4. Stir evenly in one direction for use.
5. Wash the soaked cabbage repeatedly, dry it and chop it into powder.
6. Put oil (a little more) in the pot, add minced garlic, and stir-fry over low heat for fragrance.
7. Add chopped cabbage and fry the water dry.
8. Add salt and chicken essence and mix well.
9. Rinse the cabbage with clear water, then cover it and cook for a few minutes.
10. After the water in the pot is boiled, take out the cabbage.
1 1. Add minced meat in step 4;
12. Stir evenly for use.
13. Put the yeast into warm water, mix it evenly, and let it stand for a period of time to completely dissolve it.
14. Pour the solution into the flour and stir with chopsticks.
15. Fully stir into cotton wool.
16. Grasp it with your hands and knead it into a ball, then knead it repeatedly.
17. Be sure to knead dough with smooth surface.
18. Put the kneaded dough into the basin.
19. Cover with a lid or wet gauze and let it stand in a warm place for about 2 hours for fermentation.
20. When the dough is fermented to twice the size, it means that it has been fermented.
2 1. Take out the fermented dough and put it on a chopping board sprinkled with a thin layer of powder, and fully knead it to squeeze out the air inside.
22. Knead dough with smooth surface again, cover it with wet gauze, and let it stand and relax for about 10 minute.
23. Cut the loose dough into two parts with a knife and knead it into long strips.
24. Cut into doses weighing about 40 grams with a knife.
25. flatten the agent, and then roll it with a rolling pin into a dough with a slightly thicker middle and a slightly thinner edge;
26. Take a proper amount of stuffing and put it in the center of the dough.
27. Start from a place, first pinch out a wrinkle.
28. Continue to fold in one direction.
29. Until the edge of the dough is completely pinched, close your mouth to form a steamed stuffed bun embryo.
30. Cover the green embryo with wet gauze and let it stand for about 20 minutes for the second time.
3 1. Put a proper amount of water into the steamer, brush a thin layer of oil or drawer cloth on the steamer, put in the cooked green embryo, cover the lid tightly, steam for about 18 minutes, turn off the fire, wait for about 3 minutes, and then take it out with the lid open.