Exercise:

1. Wash the cabbage and control the moisture for later use. Pay attention to control water! Then chop it up for later use.

2. Mix the meat stuffing, add sesame oil, monosodium glutamate, pepper and ginger to the meat stuffing, add a little water and a little starch, and stir vigorously until it is very viscous.

3。 Mix the stuffing, mix the vegetables into the meat and stir well.

Key points: Seasonings such as salt are wrapped in meat stuffing and will not enter the vegetable stuffing, so the vegetables will not be salted out of the water, making the stuffing thin and soft. The last steamed stuffed bun will have the smell of vegetables.