Mushroom and Bok Choy Pie
Shiitake mushrooms promote blood circulation, bok choy dissipates stasis and reduces swelling, and sugar promotes blood circulation.
Story
This dish combines ingredients traditionally valued for their restorative properties, using mushrooms and greens to invigorate circulation and alleviate swelling.
Ingredients
Flour
Ground meat
Shiitake mushrooms
Bok choy
White sugar
Olive oil
Yeast
Fine salt
Chicken Essence
Instructions
1
Step 1
Remove the roots and old leaves from the Bok choy, wash clean, and chop into fine pieces.
2
Step 2
Wash the shiitake mushrooms, cut into small cubes, and set aside.
3
Step 3
Prepare the meat filling, add the chopped Bok choy and mushroom cubes to the meat filling, and add an appropriate amount of olive oil.
4
Step 4
Add an appropriate amount of salt.
5
Step 5
Add an appropriate amount of chicken essence and mix well.
6
Step 6
Dissolve the yeast in an appropriate amount of water.
7
Step 7
Add an appropriate amount of white sugar to the flour.
8
Step 8
Add a little olive oil.
9
Step 9
Pour the dissolved yeast water into the flour.
10
Step 10
Then add an appropriate amount of water.
11
Step 11
Mix the flour into shaggy flakes.
12
Step 12
Knead the shaggy dough into a smooth dough.
13
Step 13
Cover with plastic wrap and place in a warm place to ferment.
14
Step 14
The fermented dough.
15
Step 15
Knead the fermented dough evenly until smooth.
16
Step 16
Roll the dough into a long strip, then divide it into several small portions.
17
Step 17
Take a portion and roll it into a round dough wrapper.
18
Step 18
Place the filling in the center of the dough wrapper.
19
Step 19
Seal the edges like you are making a steamed bun.
20
Step 20
Place the wrapped dough with the sealed side down and press it flat.
21
Step 21
Set aside all the wrapped buns to proof for a while.
22
Step 22
Heat a flat pan, add a little oil, and place the buns in the pan. Fry for a while until they turn golden brown, then flip to fry the other side.
23
Step 23
Cover the pan and fry slowly over low heat until cooked through.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
