Exclusive Preserved Mustard Greens and Diced Meat Bun

Take the dried preserved mustard greens.

Soak for about four hours. Then rinse and drain.

Chop the scallions and ginger, and cut the lean meat into cubes.

Preheat the pan, pour in the oil, and add ginger and scallions to stir-fry until fragrant.

Add the preserved mustard greens and stir-fry for two minutes, then add all the seasonings except the chicken essence, stir evenly, and add boiling water.

Bring to a boil over medium heat, then reduce to low heat and simmer the dried plums and vegetables until soft. Simmer for about ten minutes.

Add the diced lean meat and stir-fry until cooked.

Stir-fry until the moisture is evaporated, season with chicken bouillon. Turn off the heat.

Put it into the bowl and set aside.

Knead the fermented dough to release the gas, and roll it into long strips.

Cut into portions, flatten, roll thin, and fill with pickled plum vegetable and diced meat stuffing.

Wipe the steamer dry, brush with oil, place the raw buns inside, cover with the lid, steam for twenty minutes after the water boils, turn off the heat and let steam for another five minutes before opening the lid.

Off the stove.

Enjoy.