Ingredients: low-sugar yeast 5g, flour 50g, sugar 1/4 tablespoons, lard sugar 1/4 tablespoons, water 2 10g (the flour recently used in my family is local, which is super hard to use and does not absorb water, so it is impossible to make smooth noodles when making fermented pasta).

Pork belly stuffing 400g, cabbage 1000g.

Seasoning: two green onions, one piece of ginger, salt, pepper, pepper noodles, chicken essence, soy sauce, sesame oil and pork suet.

Exercise:

1, 5g of yeast is diluted with 2 10/0g of warm water, flour, sugar and lard are added (the finished product will be whiter with a little lard), kneaded into smooth dough, covered and fermented in a warm place.

2, onion ginger minced, added to the meat stuffing, add seasoning and mix well.

3. Tear the cabbage and put it in the boiling water pot. Take out, squeeze and chop.

4. Put it into the stirred meat and stir well.

5. When the dough is twice as big, take it out and knead it evenly.

5. Divide into dough of equal size, roll it into dough, wrap it with stuffing, and set it;

6. Put the wrapped buns into the pot and let it stand for 20 minutes. (Put warm water in the pot in advance)

7. After the fire is boiled, steam 15 minutes, turn off the fire, and then simmer for 5 minutes.