1. Mix the flour and sugar evenly into a basin, and soak the yeast and baking powder in warm water. Adding a little sugar during fermentation can make the dough softer.

2. Use yeast water to turn the dough into a smooth dough, cover with plastic wrap and ferment.

3. Blanch mushrooms and cabbage.

4. Remove the empty water and chop into pieces.

5. Add seasonings and mix well.

6. Prick it with your fingers. If it does not shrink back, it will be fermented. Mix baking soda and 10 grams of water and pour evenly onto the surface.

7. Knead repeatedly to form a smooth dough. This will prevent the noodles from shrinking and become more fluffy when mature.

8. Grip it into a paste and roll it into a slightly thicker skin.

9. Stuffing.

10. Brush the pan with oil, place the wrapped buns in the pan, and let stand for 15 minutes.

11. Mix the flour with whom to make a thin batter.

12. Fry the buns over medium heat until they have a hard shell, pour in the batter, cover the lid, and fry until the buns are mature.

13. The fried buns have a crispy bottom.