Rapeseed, Mushroom and Meat Dregs Steamed Buns
Overview
This piece of pork belly seemed to have a lot of fat, so I shaved it off and boiled it into pulp and put it in the steamed buns. It was delicious and not greasy hehe
Tags
Ingredients
Steps
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Cut the meat into cubes and marinate it with minced onion, ginger, oil, sweet noodle sauce and Vida. I marinated it in the afternoon and wrapped it in the evening. It doesn’t take long
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Pick out some fatter meat, cut it into small pieces, put it in a pot to boil out the oil, and put the meat residue into the steamed buns later.
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Soak fungus and vermicelli in advance
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Wash the mushrooms and rapeseed, cut them into cubes, sprinkle with salt and marinate for a while, drain out the water
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Knead the dough with yeast and let it ferment
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Start wrapping---Add diced rapeseed, mushrooms, fungus, and small vermicelli into the marinated meat. Add pepper, five-spice powder, and chicken essence to adjust the taste (the meat before was already salty, so add seasonings according to taste). Add the meat residue and a little lard. Since I didn’t add much lard, I put some corn oil in it. I’m already fat, so I can’t eat more lard...
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The noodles are fermented, separate them, and open the package! My flour was distributed in our village during the Chinese New Year. It’s been half a year now, and my mother said it’s no longer good, so I should gather it together and finish it.
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I made it round at first, but found that there was a little less stuffing, so I changed it to a longer one!
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I found a big corn leaf, haha, ignore the ugly appearance of my buns...
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Cover the pot and let it rest for ten minutes. Turn the cold water on and it will be cooked in about twenty minutes. Turn off the heat and simmer for 5 minutes, then open the lid.
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Plate
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When I bite into it, the mushrooms are dark...it tastes pretty good. The flavor of the sauced meat and several vegetables is mixed well
