Exclusive Fresh Cabbage and Pork Bun

Finely chop the pork with fat, add salt, cooking wine, light soy sauce, and oyster sauce, mix well, and let it sit for 15 minutes.

Clean the pig heart sac.

Cut finely.

Add salt, rub until soft, and squeeze out the water.

Cut the green onions finely.

Mix the cabbage, chopped green onions, and minced meat together to make the filling.

Mix flour with yeast and sugar evenly, add water and knead into a smooth dough, cover with a damp cloth and let it ferment in a warm place.

Place the well-fermented dough on the countertop, knead it to release the gas, and cut it into small portions.

Flatten it and roll it into small round pieces that are thicker in the middle and thinner around the edges.

Place the cabbage and meat filling on it.

Wrap it into a bun.

Place in the steamer basket for a second fermentation. When the buns become bigger and lighter, put them on the steamer over cold water. Steam for 15 minutes after the water boils and produces steam, then turn off the heat. Let them sit in the steam for 5 minutes before opening the lid.

The fluffy, soft, and fragrant buns are out of the steamer, hurry up and eat them while they're hot.