Qingdao specialty---kelp buns

Overview

Fresh kelp paired with pork belly creates the Qingdao specialty kelp dumpling. The kelp is delicious and the pork belly is fat but not greasy

Cut the pork belly into fine dices (put it in the freezer for easy cutting, or you can use it as meat filling), marinate with a little salt, minced ginger, soy sauce, and oil for more than ten minutes; 2. Blanch the fresh kelp, wash it, take the softer edges and tails, and cut into fine dices (the rest of the thicker parts can be stewed with ribs); 3. Mix the cut kelp and diced meat with a little peanut oil and mix evenly, and add salt according to personal taste.
Use the yeast dough that has been prepared in advance to make a dough and wrap it into a big bun.
Add water to the steamer and steam over high heat for 20 minutes
Turn off the heat and take out the buns
Take a bite and wow, it's so delicious.