Chives and pork buns

Overview

New leeks are paired with fresh pork, seasoned with fresh ginger and Sichuan peppercorns, giving the sourdough buns a more savory taste.

Wash and mince leeks.
Chop the ginger into mince, stir-fry the peppercorns and grind into mince.
Soak the black fungus and mince it.
Heat the peanut oil, let it cool, and prepare salt and soy sauce.
Dice the pork belly.
Mix the pork, leeks, and seasonings to make steamed buns.
Make the dough into dough.
Roll out into dough.
Wrap in meat filling.
Wait for fifteen minutes.
Boil water in a steamer, wet the cage cloth with cold water, and place the buns loosely in the pot.
Steam over high heat for sixteen minutes.
Turn off the heat and wait for one minute before opening the lid.
Take out and load the plate.