Name: Pork Shepherd's Purse Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Pork front leg; 4 cups (rice measuring cup) surface; Some shallot; Some ginger; Some Aniseed; Some Bay leaf; Some Peppercorns; Some Salad oil; Some sesame oil; Some yeast; Some Sugar; Some Seafood soy sauce; Some salt; Some Pepper noodles; Some water

Pork Shepherd's Purse Buns

1. Warm water + 1 scoop of sugar + 7g of yeast powder;

2. 4 cups of flour and rice cup;

3. Knead the noodles until they are smooth, cover tightly with plastic wrap, make some hot water in the steamer, do not exceed 38 degrees (too hot will make the noodles too hot), put the covered basin into the steamer, and cover the lid The noodles are ready after 40-50 minutes;

4. Prepare the stuffing during the dough: first chop the meat stuffing, I always think that the hand-chopped ones are better than the machine-wound ones;

5. Chop green onions and minced meat in a small pot;

6. Wash the shepherd's purse, blanch in boiling water, and chop;

7. Deep-fried shallot oil; put the ingredients in a cold pan, cut the shallots on a hob, slice ginger, peppercorns, aniseed, bay leaves;

8. Pour the oil and boil the oil on medium heat. If you use high heat, the onion will be easy to paste, and the flavor of the seasoning is not strong enough;

9. Boil the green onions until they turn brown and red, don’t baste them;

10. Use the finest colander to pour the oil on the meat and the chopped green onions;

11. Nice green onion scent;

12. Seafood soy sauce + appropriate amount of salt + pepper noodles + sesame oil stir evenly, stirring in one direction;

13. Stir evenly, listen and adjust the saltiness;

14. Add some water and stir in one direction;

15. Put the shepherd's purse and mix well;

16. I've mixed the stuffing;

17. In 50 minutes, the noodles are ready. Knead the dough to get the bubbles out;

18. Divide into small doses, roll out the dough and start making buns. The dough should not be too thin as it will easily leak out;

19. Wake up for 10 minutes;

20. Into the pot: spread a thin layer of oil on the steamer;

21. Cover the pot and turn on the medium heat, turn off the heat for 18 minutes after the pot is aired, and slowly lift the lid after simmering for 2 minutes;