How to steam cabbage and pork with pink skin

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  1. Prepare the ingredients for the filling: cabbage, pork belly filling, soaked vermicelli, chopped green onion and ginger.

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  2.The dough has been proofed in advance.Added rice noodles.

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  3.Seasoning for meat filling: zero added soy sauce, zero added oil consumption, cooking wine, salt, pepper.

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  4. Add chopped green onion and ginger to the pork belly filling, and add a spoonful of oil.Add a spoonful of soy sauce, a little pepper, a small spoonful of salt and a little cooking wine.

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  5.Add the chopped vermicelli,

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  6. Stir evenly as shown.

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  7.Add the chopped cabbage.(Marine the cabbage with a little salt for a while to remove the water)

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  8. Stir evenly with a spoon , the filling is ready.

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  9.Move the proofed dough to the panel and knead it into long strips, cut into pieces, etc.portion of the dose.

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  10.Use a rolling pin to roll into a round cake.

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  11. Wrap the prepared fillings.

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  12. Wrap into buns as shown.

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  13. Wrap eight in turn and let them rise for half an hour.

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  14. Add water to the electric steamer to heat it, and put the buns in the cage.

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  15.Close the lid.

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  16.The electric steamer has two settings and a total of 1500 watts.Steam for 15 minutes and simmer for 5 minutes.

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  17. When the time comes, open the lid and take it out to see if this big bun is very tempting.

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  18. Cabbage meat buns paired with millet porridge are really delicious.