Steamed louver buns

Overview

Shredded Buns---a common home-cooked dish in the Jiangnan area, they taste equally salty and delicious when steamed or boiled in soup.

Prepare pork filling. Add rice wine and ginger powder to the pork filling and mix well. Add water in batches, adding the next one each time until the meat filling absorbs enough water. Beat vigorously in the same direction until it becomes gluey. Add salt, light soy sauce, dark soy sauce, chives, salad oil, and sesame oil and mix evenly.
Prepare the louvre skin.
Take a piece of louver skin and place it diagonally as shown. Add appropriate amount of meat filling.
Fold up one corner to cover the meat filling and press it firmly.
Fold the left corner to wrap and compress the meat filling.
Roll it forward and tightly into a tube shape.
Stuff the extra corner into the tube to wrap the meat filling, and a louvered bun is ready.
Wrapped louver bag.
Place the louver buns in a bowl, add half a bowl of chicken soup and a few chives.
Boil the water in the pot, put in the steaming rack, place the large bowl on the steaming rack, turn on the steam and steam for about 10 minutes.
Steamed louver buns, remove green onions.
Plate and sprinkle with chopped green onion.