Dried prunes, vegetables and cowpea meat buns

Overview

I made some steamed buns myself and paired them with prunes and cowpeas.

Flour and old noodles are ready.
Dissolve a little yeast with warm water.
Mix well.
Slowly add the yeast water to the flour, then knead the dough with warm water.
Add the old flour, continue to knead the flour into a smooth dough, and set aside to ferment.
The prunes are ready.
Soak in clean water for about half an hour.
Wash the cowpeas.
Put into a pot of boiling water and blanch for one minute.
Chop the blanched cowpea into fine pieces, and chop the pork (I like leaner meat, so I chose the front tip) into minced meat.
Heat oil in a hot pan, add minced ginger and saute until fragrant.
Add minced meat and stir-fry.
Stir fry evenly.
Add light soy sauce.
Add the teriyaki soy sauce.
Add the prunes and stir-fry evenly.
You can add a little salt to taste, it's up to you to decide.
Take out the risen dough and knead it to deflate.
Add chopped green onion to the stuffing and mix evenly.
Divide the dough into small rolls.
Roll out.
Add filling.
Shape into buns, put in the steamer, and cook for half an hour.
The buns have grown noticeably.
Boil water, turn on the steam, then change to medium heat, and steam for twenty minutes.
Fragrant pickled vegetables and cowpea meat buns.