Wild Amaranth and Diced Pork Bun Exclusive

Put warm water in a large bowl and dissolve the yeast.

Add flour and knead into a dough.

Cover it and set it aside to ferment.

The dough that has been made.

Fresh pork belly.

Dice it, and set the fatty meat aside separately.

Blanch the amaranth, then rinse in cold water and drain the excess water.

Chop finely.

Finely chop the green onions and ginger.

Hot pan, cold oil; when the oil is hot, add the fatty meat.

Render out fat.

Add the minced meat and stir-fry evenly, then turn off the heat.

Put the vegetables.

Add salt.

Add light soy sauce, chicken essence, pepper and salt, and minced scallions and ginger.

Just mix well.

Take out the risen dough, knead it smooth to release the air, and roll it into a long strip.

Pinch the dough and roll out the wrapper.

Make dumplings.

Place it in the steamer for a second fermentation.

This one is for meat, the ones with patterns have almost no meat.

Boil the prepared buns on high heat, then reduce to medium heat and steam for 25 minutes, letting them sit for 5 minutes afterward.

Finished product.

Start.