Chicken Sauce Shepherd’s Purse and Pomegranate Buns

Overview

A very delicious and beautiful dish. Come and try it.

Pick and wash the shepherd's purse. Boil it in a pot of boiling water for 1-2 minutes, drain it into cold water, and squeeze out the water. Remove the leek leaves from hot water and set aside.
Chop the shepherd's purse, peel the water chestnuts and cut into small pieces.
Add cooking wine, light soy sauce, pepper, minced ginger, and salt to the minced pork. Add 2-3 spoons of water in batches and stir well. Add 1 spoon of vegetable oil and mix well.
Add diced water chestnuts and chopped shepherd's purse to the minced meat, mix well, pour in 1 tablespoon of sesame oil, mix well and set aside.
Cut the oil bean skin into 15cm square size.
Soak in clean water until soft and take out.
Take one sheet and put appropriate amount of shepherd's purse filling in the middle.
Gather the sides and gently tie the top with blanched leek leaves to form a pomegranate bun.
Do everything in turn. Pour an appropriate amount of chicken soup, add an appropriate amount of salt, and steam in a pot of boiling water for about 10 minutes.
Remove and garnish with wolfberry.
The finished product tastes very delicious.
Finished product