Exclusive Preserved Mustard Greens and Pork Bun

Remove the skin from the pork belly and chop it into minced meat.

Chop the scallions and ginger.

Meigan cai is the little bit left over from the Meicai Kourou made a few days ago (if you are preparing Meigan cai from scratch, that's fine too; just soak it in advance).

Heat the pan with warm oil, add the scallions and ginger, and stir-fry until fragrant.

Add the minced meat and stir-fry.

Stir-fry the minced meat over medium heat until it breaks apart.

Add soybean paste and various soy sauces, paying attention to the amounts.

Add preserved mustard greens. Since preserved mustard greens already contain salt, you should adjust the amount of sauces and soy sauce accordingly to avoid making it too salty.

Stir-fry evenly, turn off the heat and let it cool completely.

Prepare an appropriate amount of dough in advance.

It will be fine as long as pressing it with your finger doesn't cause it to collapse or rebound.

Organize the exhaust.

Divide, roll out the dough.

Pinch the buns properly.

There was some leftover black sesame candy filling at home, so I made sweet buns.

Place the buns into the steamer and steam for two and a half hours.

The sugar buns are also shaped well, and placed in the steamer for the second rise.

After steaming, once the water starts boiling, steam for fifteen minutes, turn off the heat and let it sit for five minutes, then take it out.

Delicious bun with preserved mustard greens and meat filling.

I ate two at noon.