How to make steamed buns with leek and pork filling

The steamed bun with leek and pork filling is a healthy and green dish. Different from the various street snacks, the ingredients required are all non-toxic and pollution-free green food, and it also has the function of enhancing people's immunity. This dish can be seasoned according to your taste. The combination of different flavors will give people different stimulations to the taste buds.

1. Add the old yeast that has been completely soaked in warm water into the flour (don’t add too much water, soak for at least two hours, the soaked old yeast should be ice without any hard lumps). Add appropriate amount of warm water to the flour until the dough is of appropriate hardness (slightly softer) and has a smooth surface.

2. Wait quietly for fermentation, usually three to four hours.

3. While waiting for the dough to rise, you can chop the stuffing. This is the chopped pork belly.

4. Chop the eggs.

5. Cut the flour into slightly longer pieces.

6. Appropriate amount of dried shrimps, no need to chop them.

7. Add appropriate amount of water to the meat filling in batches, stir in one direction, then put all the filling into a large bowl, add bun seasoning powder, cooking wine, light soy sauce, peanut oil, sesame oil, and ginger powder, and add salt at the end when wrapping.

8. Mix all the fillings evenly.

9. Leave it for fifteen minutes after wrapping, then put it in the steamer after the water boils, and steam it on medium heat for twenty minutes.

Eating well is a prerequisite for maintaining health. Although the method of making steamed buns with leek and pork filling is simple, it is delicious and healthy, and is a common delicacy on the table.