Shepherd's Purse Pork Roast Bun

Name: Shepherd's Purse Pork Roast Bun
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 bowls Flour; 500g pork; 1 piece Chives; 3 tablespoons oil; A small amount salt; 1 tablespoon Very Fresh Soy Sauce; A small amount Chicken Bouillon Powder; 4g yeast

by Zheng Mama

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

4

I found some shepherd's purse in the refrigerator, which was dug in the field in spring, and now it is used to wrap the oven bag. It tastes very delicious.

Ingredients

2 bowls Flour

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500g Pork
1 piece Chives
3 tablespoons Oil

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A small amount Salt

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1 tablespoon Very Fresh Soy Sauce
A small amount Chicken Bouillon Powder

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4g Yeast

Shepherd's Purse Pork Roast Bun

1. Wash the pork and dry it with water, cut into small cubes, add soy sauce to marinate for a while, dilute the yeast powder with warm water, add it to the flour, knead it into a dough, and leave it to ferment in a warm place.

2. Thaw the shepherd's purse, soak it in water for a while, wash and chop it.

3. Wash the leeks and chop them.

4. Put the leeks, diced meat, and shepherd's purse in a clean basin, add peanut oil, soy sauce, salt, and chicken essence to make a filling.

5. The dough has risen.

6. Knead the dough evenly, knead into long strips, cut into ingredients, and roll into a cake.

7. Take a pie, put it in the filling, and wrap it into a bun.

8. Wrapped buns.

9. Spread a layer of oil in a non-stick pan and fry the steamed buns over medium-low heat.

10. Fry until the bottom is browned, add hot water to two-thirds of the buns and cook until the soup is dry.

Tips:
After the dough is fermented, knead it properly, don't knead it too big and knead the dough to death. At the end, look at the pot when collecting the juice to prevent the pot from sticking.