How to make pork buns with preserved vegetables

Nowadays, life and work are busy and stressful. Many people do not pay attention to regularity in diet, which will cause various diseases. If you master the healthy cooking methods of one or two dishes, you can not only enjoy the delicious taste, but also supplement the body's nutrition and make our body healthier. Let’s learn how to make preserved vegetable and pork buns with me.

1.1 Wash the pork belly and cut into small pieces (about 0.7cm square). Wash the pickled mustard greens, squeeze out the water and cut into small pieces for later use.

2.2 Mix all the dough ingredients and knead until smooth. Put it in a container, cover with plastic wrap and place in a warm place to ferment.

3.1 Add soy sauce, sugar, dark soy sauce, onion, ginger and cooking wine, stir well, pour in boiling water to the same level as the meat, bring to a boil over high heat, and simmer over low heat for half an hour

4.2 Pour a little oil into the pot (just a little), add the pork belly and stir-fry until the oil comes out and the surface turns yellow

5. Pour in pickled mustard greens and salt, stir fry evenly, continue to stew until the soup thickens, turn off the heat and let cool

6. Divide the dough into 20 equal portions and fill with fillings

7. Let the wrapped buns rest for 10 minutes

8. Put the pot in cold water, steam it on high heat for 11 minutes after the pot boils. Do not rush to open the lid before taking it out of the steamer. Let it simmer for 5 minutes before lifting the lid.

Today’s introduction to Preserved Vegetable and Braised Pork Buns ends here. Thank you for your attention. Now that you have learned the method, try it out as soon as possible. Your family is looking forward to your delicious dishes!