How to make preserved vegetable pork buns

Cooking is not a difficult thing. As long as you learn how to make this preserved vegetable pork buns, you can easily conquer your family's taste buds. This dish is steamed to allow diners to feel the deliciousness of the ingredients. Seasonings can be added according to your own taste to cook your own dishes.

1. Put the flour into a bowl.

2. Dissolve the yeast in warm water.

3. Slowly pour the prepared yeast water into the basin, stirring with chopsticks until there is no dry flour.

4. Knead it into a smooth dough with your hands, cover it with a lid or plastic wrap and place it in a warm place to ferment. It will be fine if it is fermented until it is 2 to 2.5 times its original volume.

5. During the fermentation time, we prepare the filling. Soak the pickled mustard greens in advance, wash them, squeeze out the water, chop them into pieces and set aside. Chop the pork and set aside.

6. Pour a proper amount of oil into the wok, add the minced meat and stir-fry until some of the oil is released, then add a proper amount of light soy sauce and oyster sauce.

7. After the pork filling is fried until fragrant, add the pickled mustard greens and stir-fry until fragrant. If it is too dry, add a little water and simmer for a while.

8. After the pickled mustard greens are fried until fragrant, add appropriate amount of salt for seasoning, then add thirteen spices, chopped green onion and ginger, and chili powder and mix well.

9. After frying, put the remaining fillings into a bowl and set aside.

10. When the fermented dough is more than twice the original size, it is ready when you can open it with your hands to see that it forms a honeycomb.

11. Add a little dry flour and knead the dough evenly.

12. Roll the dough into long strips and then divide them into equal-sized portions.

13. Flatten it with your hands, and then use a rolling pin to make a thick middle and thin crust around the edges.

14. Put an appropriate amount of filling in the middle of the crust.

15. Keep your thumb still, and use your index finger to pinch the pastry towards your thumb to create folds.

16. Until the mouth is closed. After wrapping all the buns, let them rise for 20 minutes.

17. Pour cold water into the pot, leaving some space between the buns, bring to a boil over high heat and steam for 15 minutes.

18. After steaming, turn off the heat and do not open the lid. Let it continue to simmer for 3 minutes before opening the lid.

19. Finished product

20. Posing for the finished product

Cooking is not an easy task, but the method of making preserved vegetable and pork buns is very simple. As long as you spend a little time and effort, you can enjoy delicious food.