Dried Green Bean and Meat Bun

A bag of dry green beans.

Put the dried green beans into a bowl.

Soak the dried green beans in warm water until soft, then wash them clean. (The soaking time for dried green beans is about 2 hours)

Cut into small cubes.

Put the pork into the bowl.

Marinate for a while with a little cooking wine, light soy sauce, salt, and fragrant sauce.

Chop the green onions and ginger.

Green beans, scallions, and ginger are also placed in the bowl, as shown in the picture.

Add an appropriate amount of salt, a little light soy sauce, dark soy sauce, oyster sauce, aromatic sauce, five-spice powder, and chicken essence, and stir evenly with chopsticks.

Add yeast and warm water to the flour, stir into a flaky texture, let it rise until doubled in size, and knead until smooth.

Roll into long strips and cut into evenly sized pieces.

Roll the bun dough into a shape that is thicker in the middle and thinner around the edges.

Wrap in the filling.

Already wrapped.

Place the steamer over cold water.

Bring to a boil over high heat, then reduce to medium heat and steam for fifteen minutes. Turn off the heat and let it sit for five minutes.

Already steamed.

Finished product image.

Soft.

Tear it apart; it's tender, fresh, fragrant, and soft.