The tips for making dried purslane meat bun stuffing are as follows:

Ingredients: 45 grams of dried beans, 200 grams of pork belly, a little water, an appropriate amount of purslane, an appropriate amount of green onions, and ginger. Appropriate amount, appropriate amount of flour, one egg, appropriate amount of water, appropriate amount of light soy sauce, appropriate amount of peanut oil, appropriate amount of dark soy sauce, appropriate amount of pepper.

1. Mix the dough with warm water, eggs and a little baking powder. After kneading, place it on the windowsill to ferment in the sun for 2 hours.

2. As long as there are big bubbles, knead the dough to deflate it and ferment it for the second time.

3. After the second fermentation, the pores are larger. Knead the dough and release the air again.

4. This is purslane stuffing. Add a spoonful of dark soy sauce, half a spoonful of light soy sauce, and an appropriate amount of pepper. Break up the meat and stir it in. Add in more peanut oil.

5. This is dry bean filling. Also add dark soy sauce, light soy sauce, peanut oil, pepper, and meat filling and mix evenly.

6. Roll the risen dough into small balls, roll out the dough, add more stuffing, fold the edges and pinch 18 times.

7. Steam for about thirty minutes.