Accessories: onion, ginger, salt, soy sauce, peanut oil, yeast powder.
Steps:
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1, add yeast powder to warm water to melt, add flour to make dough, and ferment into honeycomb.
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2. Soak the dried purslane in cold water, and wash the soaked purslane.
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Chop it up and put it in a pot.
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4. Chop the pork belly and put the fat into the pot first? Oil, then add the thinner meat and stir well.
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5. Add soy sauce.
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6. Pour purslane directly, add minced onion and ginger, salt and chicken essence and mix well.
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7. Divide the fermented dough into small doses and roll it into a round dough with a thin edge and a slightly thicker middle.
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8. Put the stuffing on the steamed bun.
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9, pinch along the edge.
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10, the steamed stuffed bun is wrapped.
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1 1, secondary fermentation for about 20 minutes, and put it on the oil grate.
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12. Put the steamed stuffed bun in cold water and cook for 20 minutes.
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13, the delicious steamed buns are out of the pot.
skill
When steaming steamed bread with wild vegetables, you must put more oil to taste good.