Salted fish buns are steamed buns made mainly of salted fish and can be eaten directly. Cover the wrapped buns with a damp cloth, place in a warm place and continue to rise until the dough becomes loose. Pour cold water into the pot, turn off the heat 15 minutes after boiling, steam for 3 minutes and take it out.

The recipe of pickled fish buns is as follows:

1. Ingredients

Dried mackerel, pork, alfalfa (wild vegetables), leeks, coriander, ginger , flour, yeast.

2. Method

1. Dilute the yeast with warm water, add flour, and use chopsticks to stir into wet dough while adding. Then knead it into a smooth dough, cover it with plastic wrap and leave it in a warm place to rise.

2. Rinse the salted fish to remove the salt and impurities on the surface, and then cut into dices.

3. Wash the meat and cut into dices, add minced ginger and soy sauce, mix well and marinate.

4. After picking and washing the hawthorns, blanch them in hot water until they change color.

5. Take it out and soak it in cold water for half a day, changing the water twice in the middle.

6. Wash and drain the leeks and chop into small pieces.

7. Squeeze out the water from the soaked hawthorn, chop into pieces and set aside.

8. Mix all the above filling ingredients, add chopped coriander and oil and mix well. Then add salt and MSG to taste, and finally add a little sesame oil to enhance the flavor.

9. Take out the dough, knead it evenly, and divide it into evenly sized dough; roll it into a dough that is slightly thicker in the middle and slightly thinner around; wrap it in the filling.

10. Cover the wrapped buns with a damp cloth, place them in a warm place and continue to rise until the dough becomes loose.

11. Pour cold water into the pot, turn off the heat 15 minutes after boiling, steam for 3 minutes and take it out.