Health benefits
Shepherd's purse: clears away heat and stops bleeding
Pork belly: nourishes yin
Ingredients
Four ( 800g ) | Shepherd's purse ( 500g ) |
Pork belly ( appropriate amount ) | Yeast ( a little ) |
Lee Kum Kee Tiancheng Soy Sauce ( Adequate amount ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Ginger ( a little ) |
How to make shepherd’s purse meat buns
1. Dissolve the yeast in warm water and let it sit for a while
2.Prepare flour
3.Pour in yeast water and stir into flocculation
4.Knead into a ball
5.Insulated water fermentation
6.Shepherd's purse soaked in water
7.Wash several times
8. Boil water, add some oil, and blanch the shepherd's purse., over cold water
9.Squeeze dry and dice
10.Chop the meat with a little ginger
11.Prepare Lee Kum Kee’s fresh soy sauce
12.Put in the minced meat Add a little more oil, salt, and Lee Kum Kee soy sauce to the shepherd's purse, and stir
13.Stir evenly in the direction
14.The dough has doubled in size
15.Knead more to release the air
16.Cut equal amounts of dough and roll out the dough with a thick middle and thin edges
17. Wrap in shepherd's purse and meat stuffing
18.Wrap the buns
19. Boil the water, steam the buns for 25 minutes, do not uncover the lid, steam for 5 minutes
20.Chubby shepherd's purse meat buns
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