the best steamed stuffed bun is pure meatballs, the kind that drips with oil. When I was young, my grandmother often steamed big steamed buns, ate three at a time and didn't eat dinner.

(1) Dice all the Chinese cabbage and pork, put them in a pot, add the antler (washed and cut into small pieces), chopped onion, Jiang Mo, coriander powder, salt, sesame oil, monosodium glutamate and yellow sauce, mix well, and adjust the taste to make stuffing.

(2) Divide the base with good hair surface into 3 doses, roll it into skin with a flour pin, and put the stuffing in the skin and knead it for more than 2 folds. Put the wrapped buns for 1 minutes to wake up, then put them on the drawer and steam them for 1 minutes.