The pickles taste best if you soak them in vinegar and water for a few days. Cut the red cabbage into fine strips and wash. Then mix the hot water with the rice vinegar, sugar and salt and together with the kabis add a preserving jar and close well. Leave in the fridge for a few days.

For the buns, put the flour, dry yeast, salt and lukewarm water in a bowl and mix to a dough. If the dough is too dry, add a little more water. Then cover and let it rise to double in a warm place.

For the meat to become tender, it must stew for a few hours. Sauté the meat in coconut oil from all sides. Meanwhile dice the spring onions, onions, garlic and ginger finely and add them. Deglaze with soy sauce, water, rice vinegar, brown sugar and water. The meat should be just covered with the liquid. The water must not boil here, but only boil at a low temperature.

As soon as the meat is tender, take it out and "pluck it up". You can add corn starch to the rest of the liquid to make it a little thicker. Now pour the sauce over the Pulled Beef and mix together.

Then form small balls and cut a baking paper into small rectangles. The Bao Buns are cooked in a bamboo basket.

Roll out the balls oval (about 0.5 - 1 cm thick), cut them in half and put a baking paper in between. This prevents the dough from sticking together.

In the bamboo basket the buns need approx. 15-20 min. Do not open the lid, but collapse the burger rolls.

For the topping, cut the cucumbers into fine slices, grate the carrot, finely chop the peanuts and the spring onions.

Once everything has been prepared, you can fill the Gua Bao Burgers with the meat and vegetables and serve them. I also made a sauce with lime juice and fish sauce.