Sydney Fig Pig Show Soup

Sydney Fig Pig Show Soup

1. Soak the dried plums one night in advance, take them out the next day, drain the water, and chop into minced pieces; ginger is also chopped into minced pieces.

2. Put the pork belly in a pot of boiling water and cook for 30 minutes to cook it thoroughly (you can add some salt to the water when cooking). Then take it out, let it cool, and cut it into minced meat, and mix it with the minced plum cai and ginger.

3. Heat the wok, pour in the right amount of clear oil. After the oil is hot, pour the mixed ginger and minced pork into the pan and stir fry, mix well, and let the plums eat the oil and water. After frying for five to eight minutes, add some salt to taste, then serve.

4. Roll out the awake dough into a thin bun wrapper, then wrap the fried twice-cooked meat filling in the dough wrapper, shape it into a bun, and put it in a steamer.

5. The water in the steamer is boiled, and the steamer filled with the buns is placed on the boiling water to steam. After half an hour of steaming, it will be out of the basket.