200g of dried Chinese cabbage, 500g of pork, ginger, onion, soy sauce, soy sauce, oyster sauce, spiced powder, pepper powder, Chili powder, sesame oil, salt and water150ml; ; 600g of flour, 5g of yeast and 320g of warm water.

Specific practices

1. First, 200g of dried cabbage was washed and soaked in hot water for 2 hours. You can also use other dried vegetables, such as dried beans and wild vegetables. If you don't have these dried vegetables, you can also buy them online or replace them with fresh vegetables.

2. 500g pork belly, add 3 slices of ginger and stir into minced meat, then add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half a tablespoon soy sauce, 1 teaspoon spiced powder, 1 teaspoon pepper powder, 1 teaspoon salt and appropriate amount of sesame oil and mix well. Then add clean water *** 150ml in three times, and stir each time until the water is completely absorbed. Stir the minced meat, and it will come out like jelly when you shake the basin. Add 1 and stir the chopped green onion evenly.

3. Chop the dried vegetables after soaking and put them into the meat stuffing, then add 1 teaspoon salt and 2 tablespoons Chili powder to the dried vegetables and stir well. Dried vegetables and minced meat taste better if they are spicy. The dosage of various seasonings can be adjusted according to personal taste.

4. Stir the meat before stirring. Melt 5 grams of yeast in 320 grams of warm water, pour it into 600 grams of ordinary flour, and stir it into a flocculent dough. Then knead into a smooth dough with moderate hardness. If it is not smooth, you can knead it for 5 minutes and then knead it smoothly. After kneading, knead it into long strips, cut into small doses, and roll it into a round dough sheet with thin sides and thick middle. Don't roll the skin too thin, or the bottom will easily steam to death.

5. Add the stuffing and knead it into a treasure. After kneading, put it on the chopping board and cover it with plastic wrap for about 30 minutes. It is enough to make the treasure bigger, feel lighter and wrinkle lines blurred. When baking, you can sprinkle a layer of powder on the chopping board to prevent the buns from sticking to the chopping board. Primary fermentation is suitable for fillings that do not produce water, but not for fillings that produce water easily.

6. Brush a layer of oil on the steamer or spread a wet cage cloth to prevent sticking, put in the baby, put water on the pot, steam for 25 minutes on medium fire and simmer for 5 minutes on low fire to prevent collapse.