Anhui people’s taste of hometown, mother’s taste and childhood memories

Ingredients

Appropriate amount of high gluten flour
500g streaky pork
Appropriate amount of green vegetables
4 eggs
250g tofu
Proper amount of vermicelli
More shallots and flowers
Proper amount of ginger
Proper oil
Proper amount of refined salt

Directions

Step 1
First, follow the general steps of blending faces.

Step 2
Cover with a damp cloth and wait for the face to wake up.

Step 3
Cook the streaky pork and dice it

Step 4
First, wash the green vegetables and pass them through with boiling water

Step 5
Chop the watered vegetables

Step 6
Cut the old tofu into pieces, fry it in an oil pan until both sides are golden, and then cut it into pieces

Step 7
Knock four eggs into a bowl and mix well. Then pour them into the oil pan and fry until golden

Step 8
Chop up the scrambled eggs and set aside

Step 9
Soak the vermicelli in hot water (1 to 2 hours), then cut them into sections (as small as possible), cut an appropriate amount of diced ginger and put them aside

Step 10
Fry the cut vermicelli in an oil pan

Step 11
Cut the washed scallions into small pieces for use

Step 12
Pour all the previously cut fillings into the pot and stir fry. The oil is increased or decreased according to the remaining oil of the fried vermicelli and the amount of diced meat oil (generally, no additional oil is required). Add an appropriate amount of refined salt and continue to stir fry until it is cooked. So far, the filling is completed

Step 13
Knead the awakened dough, add the stuffing, make it into a steamed bun, and steam it in the steamer for 40 to 50 minutes (generally, if you press the dough with your hand, it will rebound, indicating that it is cooked)