Portulaca Meat Buns
1.
Add yeast powder to warm water to dissolve, add flour to form a dough, and ferment into a honeycomb shape.
2.
Soak the dried purslane in cold water and wash the soaked purslane
3.
Chop and put in a basin
4.
Chop the pork belly, put the fat in the pot first to remove the oil, then add the lean meat and stir well
5.
Join soy sauce
6.
Pour directly into the purslane, add peanut oil, chopped green onion, ginger, salt, chicken essence and mix well
7.
Pull the fermented dough into small pieces and roll it into a thin round crust on the sides and slightly thicker in the middle
8.
Put the stuffing on the bun skin
9.
Squeeze
10.
The buns are packed
11.
Ferment for the second time for about 20 minutes, and put it on the greased grate
12.
Put the buns in cold water, 20 minutes after boiling
Tips:
When steaming steamed buns with wild vegetables, you must put more oil in it to taste.