Filling preparation:

1,Clean the cabbage, soak in slightly salty water for 15 minutes, rinse thoroughly, and drain.2,Cut the Chinese cabbage into fine strips;3,

Add salt to mix evenly, marinate for 5 minutes;

4,Squeeze out excess water from the cabbage, chop finely, and set aside;5,Soak the (fans) and (gānbèi) in warm water beforehand;6,Chop the tofu, fans, and dry shrimp separately, then mix with the chopped Chinese cabbage;

7,Add (jiāng) and (consuō), add oil, salt, (sēnghuī) and (wèijīng) for seasoning.1,Dilute the yeast with warm water, let it sit for three minutes;2,Add (màifěn), stirring continuously with a chopstick;3,Knead into a dough, cover with plastic wrap and leave in a warm place to rise;4,Once the dough has risen to double its size, knead out the air bubbles;

5,

Divide the dough into equal portions, flatten them into round wrappers, and stuff with the filling;6,Cover the stuffed buns with a cloth and let them rise again until the wrapper is puffy and light.

7,

Lightly oil a pan, arrange the small buns evenly inside, and cook on low heat.

8,When the bottom emits a fragrant aroma, pour in an appropriate amount of water mixed with flour, continue cooking on low heat.9,Once the bottom moisture has evaporated and sizzling sounds are heard, turn off the heat, sprinkle with (zhīmá) and chives, let it cool slightly before serving.Place a thin layer of oil in the pan, arrange the small buns evenly inside, and cook over low heat.Until the bottom is fragrant, pour in an appropriate amount of water mixed with flour, continue cooking over low heat.When the bottom moisture has dried up and you hear sizzling sounds, turn off the heat and sprinkle onsesame seedsand chopped green onions. Let it cool slightly before serving.