As long as the vegetables can be, I personally prefer to use their own wild vegetables to do.

First, pour the cornmeal, bean flour, yeast water, and baking soda into a large bowl, add warm water and mix well, and leave to ferment for about an hour.

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Next, stir the vegetables and diced meat, salt, and soy sauce to make the filling.

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Then use your hands to form the filling into balls one by one.

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Take a little bit of cornmeal dough, the same size as the vegetable dough and put it on the palm of your hand and flatten it.

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Place the dough on top of the cornmeal sheet and form it into a ball.

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Finally, grease the pan, put the vegetable poi in the pan, fry on medium heat for about three minutes, then add water, not more than one-third of the vegetable poi, and then cover with a lid and steam for another 20 minutes to finish.

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