Ingredients: flour (appropriate amount) pork belly (appropriate amount) cabbage (appropriate amount)

Seasoning: frozen skin (appropriate amount) coriander (appropriate amount) onion, ginger (appropriate amount) salt (appropriate amount) thirteen spices (appropriate amount) soy sauce (appropriate amount) sesame oil (appropriate amount)

step

1. Appropriate flour, if you like soft dough, add an egg.

2. Mix the noodles with salt water and add a little salt to make the noodles more gluten-free. Live well, wake up for half an hour and then make a plate.

3. After kneading the noodles, it is easy to divide them evenly by making them into long strips like dumpling skins.

4. Divide evenly and knead into dough

Roll up the skin

6. Because it is not dough, the skin should be a little thinner to have the taste of soup.

7. Choose pork belly, fat and thin.

8. Cut into small particles

9. Chop the mixed shallots, but use shallots, which are more delicious than shallots.

10. If it is too boring, you can add a little lean meat to your front legs.

1 1. Lean meat is also chopped like pork belly, and then ginger is added at this time, and ginger is sliced and chopped.

12. Chop chopped ginger foam, lean meat foam and pork belly.

13. After chopping, the meat stuffing is ready.

14. Cabbage and coriander with good water (I forgot to shoot the cabbage when it came out of the water, that is, chop it up, wrap it in gauze and squeeze out the water hard)

15. Add appropriate amount of salt, soy sauce, thirteen spices and a little sesame oil and mix well.

16. The stuffed bun is ready.

17. Take out the frozen meat prepared in advance.

18. Cut into pieces

19. Wrap skin jelly and stuffing into steamed bread.

20. Wrap it and put it in the steamer.

2 1. put it in an induction cooker, boil the water and steam it 15 minutes.