Fresh meat and cowpea buns

1. Chop the sandwich meat finely. Mix well with salt, soy sauce, and oyster sauce.

2. Wash the cowpeas thoroughly, blanch them in boiling water, and remove them if they change color.

3. Cut the cowpeas and leeks finely, put them together, add some oil, mix well, and lock in the moisture.

4. Mix the minced cowpeas, leeks, and garlic in the meat filling.

5. Mix 500g of flour, 5g of yeast, and 5g of white sugar with 275g of water to form a smooth dough. Cover and place in a warm place to ferment until twice the size.

6. Take out the fermented dough and place it on a cutting board, knead it evenly and let out the air. Rub it into long strips and cut them into small pieces.

7. Press it flat and roll it into a circle with a thick center and thin edges.

8. Put the cowpea meat filling on top.

9. Pinch the pleats while closing the mouth, and wrap them into buns.

10. Put it in a cage filled with corn leaves for secondary fermentation.

11. When the steamed buns become bigger and lighter, steam them in a pot with cold water, bring them to a boil over high heat, and then turn to medium heat for 15 minutes.

12. Turn off the heat and steam for 5 minutes. Open the lid, and the plump and white buns are out of the basket.

13. Finished product drawings.