Name: Steamed Buns with Pork and Haw Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Hawthorn; 2 tablespoons Peanut oil; 20 sheets dumpling skin; 150g Pork belly; 1 piece Chives; 1/2 root shallot; 2 tablets ginger; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1g pepper powder; 1g Chicken Bouillon Powder; 1 tsp salt

Steamed Buns with Pork and Haw Sauce

by Moonlight's small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It's the season to eat wild vegetables once again. For many foodies who have a special liking for wild vegetables, they must not be lazy. Hawthorn is rich in nutrients and has the effect of clearing away heat and detoxification. Today I used it to make sauces. Small steamed buns, don’t be too delicious...

Steamed Buns with Pork and Haw Sauce

1. First prepare the ingredients, pick and wash the leeks.

2. Pick off the old leaves and roots of the hawthorn, wash and drain the water.

3. Pour an appropriate amount of water into the pot to boil, add the washed hawthorn, boil for about 1 minute, disintegrate, remove the cold water, soak for two hours, remove and drain the water.

4. Chop the hawthorn and chives with a knife and set aside.

5. Wash the pork belly and cut it into small cubes with a knife, and chop the green onion and ginger.

6. Put the pork belly and green onion ginger into a larger container, and pour the cooking wine to taste.

7. Then add soybean paste, pepper powder, chicken essence and salt.

8. Mix all the ingredients and seasonings and mix well.

9. At this time, add chopped hawthorn and chives, and peanut oil.

10. Mix all the ingredients and stir well, and the filling is ready.

11. Roll the dumpling skin you bought with a rolling pin to thin it.

12. Put the right amount of filling on the dough and wrap it in the shape you like. I like to put a little more filling, it tastes delicious.

13. Wrap all the small buns in turn.

14. Put the wrapped small steamed buns into the steaming box, steam for 15 minutes at 100 degrees and simmer for 3 minutes. If it is a vegetarian stuffing, it is recommended to steam for 8 minutes.

Tips:
Hawthorn is a wild vegetable. It must be blanched in advance and soaked for more than two hours. I usually blanch it and soak it overnight, and then make it the next day...