1. Put the dough ingredients together in the container and make it into a dough cover with plastic wrap and proof it twice as large.
2. Soak the dried purslane overnight in advance, wash it, put it in a pot and cook for ten minutes to remove the dried water and set aside.
3. Dice the cooked pork and put it in a container, add the chopped green onion and ginger.
4. Add light soy sauce, dark soy sauce, fuel consumption, salt, chicken essence, monosodium glutamate, sesame oil, edible oil.
5. Stir well with chopsticks.
6. Put in the purslane.
7. Stir well.
8. Roll the proofed dough into long strips.
9. Divide into small doses.
10. Roll into thin slices and put in the filling.
11. Wrap into buns.
12. Wake up in the steamer for ten minutes and steam for twenty minutes.
13. Out of the pan.
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