#春食野菜香# Shepherd's Purse Pomegranate Buns with Chicken Sauce
1.
Pick and wash the shepherd's purse. Simmer in a pot of boiling water for 1-2 minutes, remove the cold water, and squeeze the water. Remove the leek leaves in hot water and set aside.
2.
Chop the shepherd's purse, peel the horseshoe and cut into small pieces.
3.
Add cooking wine, light soy sauce, pepper, ground ginger, and salt to the minced pork. Add 2-3 tablespoons of water and stir well, then add 1 tablespoon of vegetable oil and mix well.
4.
Add diced horseshoe and chopped shepherd's purse to the minced meat, mix well, pour in 1 tablespoon of sesame oil and mix well.
5.
Cut the oily bean curd into 15cm square size.
6.
Soak in clean water and remove.
7.
Take one piece and put an appropriate amount of shepherd's purse filling in the middle.
8.
Gather around, use the hot leek leaves to gently tie and close the mouth into a pomegranate bag.
9.
Do everything in turn. Pour in an appropriate amount of chicken broth, add an appropriate amount of salt, and steam in a pot of boiling water for about 10 minutes.
10.
Take out and decorate with wolfberry.
11.
The finished product tastes very delicious.
12.
Finished product
Tips:
If the chicken soup contains salt, it is not necessary to add salt. If there is no chicken broth, it can be steamed with thick soup. The side dishes can be replaced as you like. The steaming time can be adjusted according to the size of the finished product.
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