How to make cabbage and pork buns

The most easily overlooked thing in cooking is the heat. When making Chinese cabbage and leftover pork buns, the heat is very important. Pay attention to the heat and it will undoubtedly be a successful dish. When you entertain guests at home, you don’t have to go to a big hotel. Preparing a delicious dish like this will also impress your guests.

1. Chop the cabbage

2. Use gauze to squeeze out the water to prevent the filling from leaking out.

3. Cut the remaining braised pork into strips

4. Cut into dices

5. Chop the onion, ginger, garlic and fermented black beans and set aside

6. Put the onion, ginger, garlic, cabbage, diced pork and preserved vegetables in the pork into a bowl.

7. Sprinkle salt, light soy sauce, dark soy sauce, five-spice powder, thirteen spices, sesame oil, and cooking wine (according to the amount written above)

8. Mix all

9. Pre-fermented dough

10. Cut into equal-sized pieces and knead well

11. The skin is thick in the middle and thin on both sides.

12. Put the food in the middle

13. Pinch the pleats in one direction and wrap it up!

14. Put the buns in a pot with water in advance, leaving some space between them.

15. Cover, bring to a boil over medium-low heat, and then steam for 15 minutes. Simmer for 3 minutes before serving.

16. Add some garlic or vinegar when serving, and the hot and fragrant buns are ready to eat! (Don’t eat garlic if you go out, you know! Haha…)

More and more people are aware of the importance of health. The method of making cabbage and leftover pork buns is simple and also very good for health.