Ingredients: 300g pork stuffing, 300g cabbage and 500g flour.

Accessories: onion10g, yeast powder 5g, and proper amount of water.

1, flour, water and yeast powder to form a smooth dough, and let it stand for fermentation.

2. Good dough.

3. Add cooking wine, soy sauce, salt, monosodium glutamate, spiced powder, onion and ginger to the pork stuffing.

4. Chop and squeeze the cabbage.

5. Put it into the pork stuffing and stir well.

6, the dough is divided into small doses.

7. Take a dough and put a proper amount of stuffing.

8. Wrap it up.

9. Put it in a steamer for secondary fermentation for 20 minutes.

10, after the fire is boiled, steam for 20 minutes on medium heat, then turn off the fire and steam for 3 minutes.

1 1, steamed buns finished product drawing.