Purslane and Dried Pork Pie Exclusive

Soak the dried purslane overnight in advance, drain, and then chop it.

Chop the pork shoulder using a meat grinder, add all the seasonings, and mix until the mixture is elastic. Then add the green onions and dried purslane, and mix evenly.

Add yeast, warm water, sugar, corn oil, and salt from the auxiliary ingredients to the flour, and knead with a bread machine. Then place it in a closed container and let it ferment for about one and a half hours.

Knead the fermented dough to release gas, roll it into a long strip, and divide it into portions of about the same size. Then roll each into a round, thin sheet, fill with the filling, and pinch it into buns.

Make a deep slit in the bun, and let it undergo a second fermentation for twenty minutes.

Then gently press it flat with a rolling pin to make a pie.

Preheat the skillet, pour in oil, set to low heat, and add the pie.

Pay attention to flipping; fry for about ten minutes in total.

If you like the skin crispier, fry it a bit longer.

Off the stove.