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 place in a basin.
4.
Chop the pork belly, put the fat into the pot first to get the oil out, then add the lean pork and stir well.
5.
Join the soy sauce.
6.
Pour directly into the purslane, add the chopped green onion, ginger, salt, and chicken essence, 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 wrapper.
9.
Pinch it smoothly.
10.
The buns are packed.
11.
The second fermentation is about 20 minutes and put on the oiled grate.
12.
Put the buns in cold water, 20 minutes after boiling.
13.
Delicious steamed buns are out of the pot. .
Tips:
When steaming steamed buns with wild vegetables, you must put more oil in it to taste.