1. Fillings: pork belly, soy sauce, white pepper, bean paste, minced ginger, cabbage, scallions, oil, salt, chicken essence;

2. Dough: flour, warm water, Baking powder;

3. Bacon meat. Select good pork belly and dice it, add soy sauce, pepper, minced ginger, bean paste, salt and chicken essence, stir evenly, and marinate for more than an hour. For steamed stuffed buns stuffed with cabbage, marinated meat is the key. Either marinated pork in bean paste or sweet noodle sauce can be used, but I like our hometown’s special noodle sauce and then bean paste.

4. Cut the Chinese cabbage into fine dices, add a little oil and stir. (Wrap it with oil to form a protective film to reduce water leakage from the cabbage.) Add green onions and stir evenly. Add the marinated meat to the cabbage and scallions, and stir evenly (don't rush to mix it with the meat filling first, as this can reduce water release).

5. Dissolve the baking powder in warm water, add the flour, knead it into a dough, and place it in a warm place to ferment. When it doubles in size and there is a big hole in the middle, it means fermentation is complete.

6. Knead the fermented dough repeatedly until it becomes a strong dough; cut it into a suitable size; roll it into a round dough; use a spoon to scoop out the filling and press it with the back of the spoon Solid; wrapped into big buns. Fold one fold after another, and pinch it in a clockwise direction. At the end, pinch it in the opposite direction to form a round dimple in the middle (quickly when wrapping, don’t wait for the cabbage to be pickled and watery before wrapping. The kneading must be firm, otherwise it will wake up when the cabbage is marinated. It will also leak soup).

7. Wrap all the buns according to this recipe. Key point 2: Place it in a warm place to rise. This time is also critical. Whether the buns are good or not depends on this step, so don’t be anxious; add water to the steamer, brush oil on the grate, and place the buns on Above, the fire. Once steaming, cook for 20 minutes and turn off the heat.

8. Tips: 1. Fermentation must not only look at time, but also observe the state. Fermentation is related to time, temperature, and the quantity and quality of baking powder. You cannot use any one of them alone to measure whether the fermentation is in place; 2. Leave it in a warm place to rise. This time is also critical to determine whether the buns are good or not. , also follow this step, so don’t be anxious; 3. Don’t rush to open the pot lid after turning off the heat, wait another 5-8 minutes, wait until the fermentation state is stable, and then open it again, so that it will not collapse.

9. "Cabbage and meat buns" are very suitable for eating at noon and evening. You can choose to eat them hot or cold. Its biggest feature lies in its healthy cooking method and reasonable combination of meat and vegetables.