1. Add yeast, baking powder, 5 grams of sugar, warm water to the flour to form a dough, cover it with a lid, and make it double.
2. Soak the dried purslane overnight in advance.
3. Cook in the pot and remove the dried water for later use.
4. Dice pork.
5. Add all the spices.
6. Wait for upload, mix well and marinate for twenty minutes.
7. Add chopped green onion and ginger and mix well.
8. Put the purslane dry. .
9. Stir well.
10. Prepared dough.
11. Knead the made dough to exhaust air, divide it into evenly sized agents, roll out into thin slices, put in an appropriate amount of stuffing and wrap it into buns.
12. Wrap everything and put it in a pot for 20 minutes and steam for 20 minutes.
13. Finished picture.
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