Cornmeal How to make sauerkraut and pork buns

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  1.Corn flour, white flour , roll the baking powder evenly, soak the yeast powder in warm water, and mix it into the dough.Add a total of 350ml of water to make the dough into a fluffy shape.There is no dry dough underneath
  

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  2. Turn the dough into a smooth dough and cover it with a glass lid

• 3. Ferment until doubled in size, take out, knead to remove air bubbles, and let stand
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  4.Chop onions and ginger, chop sauerkraut, and remove the water

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  5.Add cooking wine, soy sauce, sesame oil, thirteen spices, salt, pepper and MSG to the minced meat and stir clockwise evenly.Add onion and ginger and continue to stir evenly

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  6.After the meat filling is thickened, add sauerkraut and stir evenly, set aside

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  7.Knead the risen dough into long and thin strips

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  8.Punch the dough into evenly sized dough and flatten it

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  9.Use a rolling pin to roll into dough pieces

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  10. Wrap the meat filling into the dough and shape it

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  11.Put it into the steamer, add cold water to the pot, and time the water to boil for 15 minutes.Turn Simmer for 5 minutes, turn off the heat and let stand for 3 minutes

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  12.Take out the pose