Seasoning: salt 10g, onion 20g, ginger 20g, blended oil 15g, thirteen spices 10g.

Exercise:

1. Add fresh meat, thirteen spices and minced onion and ginger, and marinate for 30 minutes.

2. Add yeast to the flour, add appropriate amount of water, and ferment until the dough is twice as big.

3. Chop the mushrooms, chop the cabbage into meat, add salt and stir.

4. Knead the dough into strips and then cut it into the desired size.

5. Roll with a rolling pin into balls with thick middle and thin sides.

6. Put the vegetables on the agent, pick up the dough with your thumb and forefinger and rotate it.

7. Put the steamed stuffed bun on the oil grate, wake it for 20 minutes, and rinse it in a pot with cold water. Put a small fire after the fire 15 minutes, and take it out after 3 minutes of ceasefire.