Preparation materials: cabbage leaves: half, pork: 400g, green onion: a small piece, light soy sauce: 1 tbsp, salt: 3 tbsp, cooking wine: 1 tbsp, oil: 1 tbsp, medium gluten flour: 600g, warm water: 320g, yeast: 3g, vermicelli (softened in advance): 100g, tofu: appropriate amount.

1: Pour the flour, warm water and yeast into a chef's machine and knead into a smooth dough. Put it in a warm place to ferment until double in size.

2: Chop the cabbage leaves, pork, vermicelli and tofu, then put all the ingredients except the flour, yeast and water into a container and mix well.

3. Knead the fermented dough into long strips, then divide into several small, even doses.

4: Roll it into a circle, put the filling on it and wrap it into a bun.

5: Steam the water in the steamer, put a layer of cooking oil on the grate and arrange the buns. Turn on high heat, steam and then steam for 15 minutes.