Exclusive Preserved Mustard Greens and Fresh Pork Bun

Soak the preserved mustard greens in water until they soften, and rinse them several times.

Squeeze out the water and chop finely.

Finely chop the pork belly.

Finely chop the green onions (I used the white part of the scallions).

Put oil in the pan and add the white part of the scallions to stir-fry until fragrant.

Add the minced meat and stir-fry for a while.

Add the preserved mustard greens and stir-fry, then pour in cooking wine and light soy sauce.

Add water and cook; when the water is almost dry, add salt to season.

Turn off the heat and let it cool.

Place the yeast in warm water below 35 degrees and let it sit for a few minutes.

Put it into the flour and knead into a smooth dough, cover with plastic wrap, and let it ferment in a warm place.

The well-fermented dough.

Take the dough out, place it on the work surface, knead to release the air, and divide it into small portions.

Roll it into a small round piece that is thicker in the middle and thinner at the edges.

Take an appropriate amount of filling.

Wrap into buns and put them in the steamer for the second fermentation.

When the bun dough has grown larger and lighter, steam it over cold water. Once the water comes to a boil and produces steam, reduce to medium heat and steam for 15 minutes. Turn off the heat and let it steam with the lid on for 5 minutes before opening.

Steamed buns stuffed with fragrant, slightly salty preserved mustard greens.