Exclusive Cabbage and Fresh Meat Buns

Take an appropriate amount of flour, add yeast and sugar, and mix with warm water into a slightly soft dough. Let it ferment until it doubles in size.

Clean the pork, Chinese cabbage, and scallions and set them aside.

Add a small amount of baking soda to the fermented dough, knead it evenly, and remove the air.

Minced pork, chopped cabbage with the water squeezed out, and chopped green onions are put into a bowl together. Add five-spice powder and ginger powder, then pour in hot oil to release the aroma, and add oyster sauce and salt.

Stir evenly in this direction and set aside.

After venting, roll the dough into strips, cut them into pieces of the same size, and then roll them into wrappers.

Put an appropriate amount of Chinese cabbage and pork filling and wrap it into the shape you like.

Wrap them one by one and place them on the steamer rack.

After the cold water comes to a boil, steam for thirty minutes.

After the time is up, do not rush to open the lid. Turn off the heat and let it steam for two more minutes; the bun skin will not collapse.

Slightly air it out on a plate, prepare a red oil vinegar dressing, and you can enjoy it.

Homemade delicious flavors, please enjoy.

Finished product image.