Braised pork with shepherd's purse
I found some shepherd's purse in the refrigerator. It was dug in the field in spring. Now it is used to wrap the stove bag. It tastes very delicious.After the dough is fermented, knead it properly. Don't knead it too big. It will kill the dough. At last, you should look at the side of the pot when you collect the juice, so as to prevent the pot from being pasted.
Step 1 . Wash and dry the pork, dice it, marinate it in soy sauce for a while, mix yeast powder with warm water, knead it into flour, and ferment it in a warm place.
Step 2 . Thaw shepherd's purse, soak it in water for a while, then wash and chop it.
Step 3 . Wash the leeks and chop them up.
Step 4 . Put the leeks, Diced Pork and shepherd's purse into a clean basin, add peanut oil, delicious soy sauce, salt and chicken essence, and mix them well into stuffing.
Step 5 . The dough is fermented.
Step 6 . Knead the dough evenly, knead it into strips, cut it into preparations, and roll it into cakes.
Step 7 . Take a cake and put it into the stuffing, and wrap it into a bun.
Step 8 . Wrapped buns.
Step 9 . Put a layer of oil on the nonstick pan and fry the steamed stuffed bun over medium low heat.
Step 10 . Fry until the bottom is burnt yellow, add hot water to two-thirds of the steamed stuffed bun and boil until the soup dries.
Step 11 . Finished product drawing
Step 12 . Finished product drawing
Step 13 . Finished product drawing.
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