Don't throw away the Chinese cabbage stems anymore. Use them to wrap Chinese cabbage, vermicelli, and meat buns. They are tender and delicious.

A Chinese cabbage that has not been peeled.

Peel off the Chinese cabbage stems, put them in water, and repeatedly wash them clean by hand. Cut the tofu into small cubes.

Put the vermicelli into a pot, soak it in hot water until soft, then take it out and rinse it with cold water to prevent sticking. After chopping, place it into a bowl.

Cut the cabbage leaves into small pieces, blanch them in hot water, and remove them to drain after they become soft.

Squeeze the water out of the blanched cabbage by hand, and put it into a blender to crush.

Crushed bok choy.

Pour oil into the pan, and after the oil is hot, add the tofu and stir-fry until golden yellow, then remove and set aside.

Put the pork into the food processor and grind it into minced meat.

Add oil to the pan again, heat the oil and stir-fry the minced meat until it releases its oil, then add the green onions and ginger and stir-fry. When cooked, add the Doubanjiang and stir-fry until the sauce aroma is released.

Put the cabbage, vermicelli, and tofu into the bowl.

Pour in peanut oil to lock in moisture.

After the cooked minced meat has cooled, also put it into the bowl, sprinkle in 1 teaspoon of five-spice powder, 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, and salt, and mix well.

Start making the dough by pouring the flour into a bowl, sprinkle in the yeast, and gradually add water while stirring into a crumbly dough. Use your hands to knead the crumbly dough into a smooth dough, cover it, and let it ferment for 2 hours. Once it has doubled in size, take it out and knead it on the countertop to remove the air, roll it into a long strip, cut it into evenly sized portions, roll them into wrappers, and fill with the stuffing.

Place the wrapped large buns on the covered tray, cover them with the steaming cloth, and let them rest for another half hour.

After picking it up by hand and it feels lighter, put it into the pot, add an appropriate amount of cold water, cover with the lid, and steam on high heat for 20 minutes. After steaming, let it sit for 2 minutes before taking it out.

The first time I used napa cabbage stalks to make big buns, the taste was fresh and tender. Because I added doubanjiang when stir-frying the meat filling, it was full of sauce aroma. The stir-fried tofu cubes were chewy and springy, the meat cubes were rich in sauce flavor, and I ate six of them while they were still hot right after they came out of the pot.