1. It's a kind of alfalfa hawthorn, which is like tea. It grows on the mountain, only in this season.
2. Cut the pork into small pieces, add light soy sauce, minced ginger, chopped green onions, and pepper. Stir and marinate for 15 minutes.
3. After blanching the alfalfa haw in water, soak it for half a day, squeeze the alfalfa haw from the water and cut into pieces and add it to the meat filling.
4. After washing the leeks, shake off the water, cut into small cubes and add to the meat filling.
5. Wrap the sea white prawns with a little egg batter and fry them in a pan until golden brown and crispy. Take an appropriate amount and put it in the filling.
6. Add an appropriate amount of salt according to personal taste, add a little melted lard, and stir the filling in one direction evenly.
7. Take out the dough that has been made in advance, roll it into strips after venting, and then divide it into noodles. Roll the dough into an oval shape, and put an appropriate amount of filling in the center.
8. I close the mouth in the way I like, and I wrap it in the shape of a willow leaf, which is especially good for filling. Proof the buns for a second time, put them in a steamer and boil on high heat, then turn to medium heat and steam for 17 minutes.
