Wash and dry <quantity>1<unit>kg</unit></quantity> of chinese mustard. Evenly salt the leaves with <quantity>35<unit>g</unit></quantity> of salt

Transfer the leaves to a plastic container. Place another container on top and add a weight. Leave it for 3h to soften the leaves and eliminate the liquids

Fill a jar with water and submerge it in a pot of boiling water for 10m to sanitize it. Remove, drain, and air dry

Remove the weighted container and squeeze the mustard leaves. Reserve the liquid

Place the leaves in the jar and completely cover them with the drained liquid

Cover with a thin cloth held by an elastic band and let it ferment for 14d at room temperature

Remove the leaves from the brine and wash them in some water. Squeeze to remove the excess water and transfer to a bowl

Remove the tough part of the stalks

Stack and thinly slice. The preserved Chinese mustard is ready

Add <quantity>12<unit>g</unit></quantity> of dry yeast to a bowl

Add <quantity>20<unit>g</unit></quantity> of sugar. Mix to dissolve and activate yeast

Add <quantity>100<unit>g</unit></quantity> of room temperature water. Stir to dissolve

Add <quantity>500<unit>g</unit></quantity> of all-purpose flour to a stand mixer bowl

Add <quantity>5<unit>g</unit></quantity> of baking powder

Add <quantity>12<unit>g</unit></quantity> of wheat starch

Mix to combine

Mix on low speed with the hook attachment. Add the yeast and sugar mix

Add <quantity>25<unit>g</unit></quantity> of cold condensed milk

Mix the dough on medium speed for 6m until homogeneous

Add <quantity>½<unit>tbsp</unit></quantity> of salt. Mix on medium speed to incorporate it

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil in a thin stream. Mix continuously to incorporate it

Continue mixing until the dough is is homogenous and elastic

Knead to form a ball

Transfer to a greased bowl and cover with a kitchen towel

Proof at room temperature for 30m until it doubles in size

Knead to form a ball

Divide into <quantity>80<unit>g</unit></quantity> balls. Cover with a kitchen towel

Roll out the dough until it is <quantity>5<unit>mm</unit></quantity> thick. Fold in 3 and pass it through a pasta sheeter. Repeat 7 times to strengthen the gluten

Cut the dough with a ring cutter

Stretch the dough into an oval shape

Rub the dough with vegetable oil

Mark the center of the dough with a chopstick and fold it in half

Transfer to a steaming basket and cover with a kitchen towel. Proof at room temperature for 30m until it doubles in size

Boil water in a pot for the steam basket

Place the steam basket with the bao buns over the pot. Cover and steam for 10m over low heat

Turn off the heat and keep the basket covered for 5m to finish cooking

Press the bao buns when they turn white in color and check if they spring back. The bao buns are ready

Add <quantity>1½<unit>cups</unit></quantity> of unsalted roasted peanuts to a food processor

Blend until the peanuts begin to stick. Transfer to a bowl

Add <quantity>3<unit>tbsp</unit></quantity> of sugar and combine. The peanut crumbs are ready

Slice <quantity>⅓<unit>cup</unit></quantity> of ginger

Cut <quantity>3</quantity> scallions in half

Add <quantity>½<unit>tbsp</unit></quantity> of vegetable oil to a saucepan over medium heat

Add <quantity>8</quantity> scallions

Add the sliced ginger

Add <quantity>8<unit>cloves</unit></quantity> of garlic. Mix ingredients to cook them evenly

Add <quantity>1<unit>tbsp</unit></quantity> of sichuan pepper

Add <quantity>8</quantity> star anise. Stir to evenly cook them

Add <quantity>400<unit>ml</unit></quantity> of soy sauce

Add <quantity>200<unit>ml</unit></quantity> of cachaça

Add <quantity>100<unit>g</unit></quantity> of sugar

Add <quantity>400<unit>ml</unit></quantity> of water. Stir to combine

Simmer for 30m to infuse the flavors

Turn off the heat. Let the broth cool in the pan for 20m

Strain. The Taiwanese aromatic broth is ready

Fill half of a large pot with water over medium heat. Bring to simmer

Submerge <quantity>1½<unit>kg</unit></quantity> of pork belly in the boiling water

Add <quantity>⅓<unit>cup</unit></quantity> of sliced ginger and <quantity>3</quantity> scallions cut in half. Simmer for 20m to pre-cook the pork belly and remove any impurities

Turn off the heat and let the pork belly rest in the water for 30m. Drain it and place it on a tray

Burn off any residual hair

Cut the pork belly into <quantity>6<unit>cm</unit></quantity> x <quantity>2<unit>cm</unit></quantity> pieces

Arrange the slices in layers in a medium pot

Add <quantity>​​1<unit>tsp</unit></quantity> of salt

Add <quantity>½<unit>cup</unit></quantity> of dark soy sauce

Cover the pork belly pieces with <quantity>1<unit>L</unit></quantity> of the Taiwanese Aromatic Broth

Simmer the pork belly for 1h30m until it is very tender

Transfer the pork belly slices to a serving bowl and finish with the cooking broth. The hong shao pork belly is ready

Add <quantity>1</quantity> slice of Hong Shao Pork Belly to a Bao

Add <quantity>1<unit>tbsp</unit></quantity> of the Preserved Chinese Mustard

Add <quantity>½<unit>tbsp</unit></quantity> of the Peanut Crumbs

Add the leaves from <quantity>1<unit>sprig</unit></quantity> of coriander

The gua bao is ready!

Enjoy!