1. The pickles have been beaten into thick strips.
2. Rinse and soak repeatedly until there is no saltiness, remove and chop.
3. Wash the leeks, and get a little fat from the pork.
4. Dice pork.
5. Mince the leeks.
6. Boil the bottom oil in the pot, add the diced meat and stir fry.
7. Pork is cut off.
8. Add salt, light soy sauce, dark soy sauce, stir-fry evenly and turn off the heat.
9. Add chopped pickles and chopped chives, stir-fry evenly, add chicken essence, salt, and pepper powder.
10. Stir well and make the stuffing for the buns.
11. Prepared dough in advance.
12. Knead out the bubbles, divide them into tablets, roll the skins, and make buns (the skins are rolled with the help of the young master, they are too irregular).
13. The wrapped buns are proofed for the second time.
14. Put the steamer.
15. Bring to a boil, steam on medium heat for 15 minutes, turn off the heat, and steam again for 10 minutes.
16. Began to eat.
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