Wild Vegetable Vegetable Fried Bun

1. Add an appropriate amount of yeast powder, water, and flour to form a moderately soft and hard dough, cover it and let it curl

2. Increase the size to 1.5 times the original size

3. After picking wild vegetables and washing them, boil them in a pot and blanch them with water. Remove the water and chop them into small pieces for later use

4. Cut chopped scallions for later use

5. Cut tofu into small diced pieces for later use

6. Pour vegetable oil into the pot and fry the Sichuan peppercorns until fragrant, then remove the peppercorns

7. Cut the diced tofu and stir fry until slightly yellowed

8. Put wild vegetables, scallions, and diced tofu into a large container, add five spice powder and salt, and mix well

9. Evenly exhaust and knead the dough into small, evenly sized dough preparations

10. Knead the small noodles into a round shape, flatten them, and roll them out into round pieces

11. Wrap an appropriate amount of prepared filling in each round noodle until all the ingredients are wrapped properly

12. Put a little oil into the pot and fry the bottom of the steamed buns slightly

13. Add a small bowl of water and cover it. Slowly fry over low heat for about 7 minutes, then pour in a thin layer of water and starch

14. Boil the water until it is almost dry

15. Take it out of the pot and serve it slowly