Pork and Wild Vegetables Stuffed Buns
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the thorn buds.
2. Bring water to a boil in the pot, add the thorn buds to blanch water.
3. Remove the cold water from the cold water basin.
4. Remove and squeeze out the water for later use.
5. After adding water to the pork filling, stir well, add the onion, ginger, pepper powder, refined salt, soy sauce, monosodium glutamate, and vegetable oil and mix well.
6. The thorn buds are chopped and added to the pork filling.
7. Stir it evenly and it will become a stuffed bun.
8. Make the noodles in advance and ferment to the honeycomb shape at the bottom.
9. Knead the noodles into long strips and pull them into small potions.
10. Flatten the small doses and roll them into small round cakes.
11. Put the stuffing of buns in the middle of the biscuits.
12. Pinch it along the side.
13. Bao Cheng Bao
14. Pack all
15. Put water in a pot to boil, put in the buns, and steam for 20 minutes after boiling.
16. The steamed buns are ready.
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