Cooking Steps

1. 

   Step1:Make a good dough with the course of sending noodles introduced in yesterday's wechat (the picture and text course can be found in yesterday's recipe

2. 

   Step2:Cut out the lean and fat pork respectively. The proportion is 6-

3. 

   Step3:Chop into meat stuffin

4. 

   Step4:Add a spoonful of salt, a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of sesame oil to the meat stuffing. Mix wel

5. 

   Step5:Add scallio

6. 

   Step6:Chinese cabbage washed and draine

7. 

   Step7:10 minutes later, the cabbage will come out of the water. After the cabbage has been wrung out of the water, add the dried cabbage into the mixed meat stuffing. The cabbage stuffing will be ready

8. 

   Step8:Dough shapin

9. 

   Step9:Add mea

10. 

    Step10:Hold the bottom with one hand. Hold it in a counterclockwise direction

11. 

    Step11:Until the mouth is sealed. It's wrapped

12. 

    Step12:Put it into a steamer of about 70 degrees for secondary fermentation. When the steamed buns grow to 1.5 times, open fire and steam

13. 

    Step13:Turn off the medium and high fire for 12 minute