1. Soak the yeast in clean water for a while, put in flour and purple rice flour, and live it into a moderately hard dough. Let it ferment for about 2 hours at room temperature. After opening the dough, you can see that there is a big honeycomb;
2. Wash the green peppers and cut into cubes.
3. Add a little vegetable oil to the diced green pepper, sprinkle some salt and mix well
4. Wash the pork belly and cut into small cubes;
5. Put ginger powder, cooking wine, soy sauce, monosodium glutamate, vegetable oil into the diced meat, mix well;
6. Set aside the stuffing after mixing well;
7. Knead the dough evenly, knead into long strips, and cut into suitable size agents,
8. Press flat and roll the skin;
9. Put green peppers on the skin of the buns (the water produced by the pickled green peppers is poured out),
10. Put on the diced pork belly;
11. The wrapped buns can be of any shape; cover with plastic wrap and let them stand for about 15-20 minutes;
12. Put the proofed buns into the pot, cold water pot, start on medium and low heat, turn to medium heat after boiling, 15 minutes; stop for 30 seconds and open the lid;
13. The first time I used bell peppers as stuffing for buns, I thought that the green peppers would be steamed into puree. I took a bite to see that the green peppers are like blanched water, with diced pork belly pieces.
Tips:The bell pepper will produce water after salt is used. Pour out the water before filling. Don't stir the bell pepper with the meat. The steamed bell pepper will become puree.
