Sauce Pork Buns
Overview
Yesterday I learned how to make steamed buns for the first time. I made them with five kernels. My husband wanted to eat meat fillings, so I made them for him today. It tastes good!
Tags
Ingredients
Steps
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Mix the dry yeast with water and pour it into the wheat flour, little by little, stirring while pouring to make the flour form lumps. Knead it into a smooth dough, seal it with plastic wrap and let it ferment.
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Slice the meat into fine pieces, cut the shallots into fine pieces, separate the white and green scallions, and slice the ginger and garlic for serving.
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Heat a pan over high heat, add oil and stir-fry the ginger and garlic slices until fragrant, then remove and add the meat to stir-fry until fragrant. Add a little cooking wine for a very fresh taste, soybean paste, and stir-fry until fragrant. You can add as much or as little seasoning as you like, salty or sweet. After frying the oil, turn off the heat, and when it is still warm, immediately pour in the mixed water and stir. Then add the green onions and mix well.
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After the dough is fermented, knead it and divide it into small balls (this is my second time making steamed buns and my first time making sauced pork buns, so the size of the dough is a little uneven), and roll it into a thin dough piece in the middle.
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Pour the remaining green onions into the sauce and stir evenly. How much green onion you add depends on your preference. Set the wrapped buns aside for the second fermentation. Add water to the steamer and bring to a boil over high heat before adding the buns.
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Steam for 8-10 minutes and it is ready to serve (do not turn off the heat, quickly open the lid of the pot and take out the buns directly.)
