Bitter Cabbage and Pork Buns

1. [Blanched Water] 250 grams of bitter vegetables are picked and washed clean.

2. After boiling the water, add a drop of salt and blanch the bitter vegetables.

3. After draining the water, chop it into small pieces for later use.

4. [Filling] Soak scallions, ginger slices, Sichuan peppercorns, and star anise in hot water for about 20 minutes.

Mix 5.500 grams of pork belly into meat filling and add an egg.

6. Add a small amount of chilled onion, ginger, and Sichuan pepper water multiple times, and stir in one direction until it becomes sticky.

7. Add chopped bitter vegetables, 1 small spoonful of salt, 2 spoonfuls of oyster sauce, and 1 spoonful of extremely fresh taste (as the old saying goes, "steam salty and cook light", adjust the ingredients and dosage according to personal taste).

8. Stir thoroughly in one direction with your hands (gloves can be worn) and mix evenly.

9. [Mix Noodles] 500g of snowflake powder, add 5g of yeast powder, 10g of sugar, and mix with an appropriate amount of water (warm water can be used in winter) to form a dough with moderate softness and hardness. Cover with plastic wrap, let it ferment to twice its size, then knead into a smooth dough.

10. [Baobaozi] Roll the dough into long strips and divide them into small equal portions.

11. Roll it into a bun skin, add an appropriate amount of meat filling, and wrap it in a style that you like or are good at.

12. Put it in a steamer and let it sit for another 10-15 minutes (specific time depends on room temperature). After boiling the water with steam, steam for about 20 minutes (specific time depends on the size of your own firepower).

13. When the time is up, simmer for about 5 minutes before serving.

14. [Bitter Vegetable Meat Bun] Slightly fragrant with bitter cabbage~