Braised Pork Sauce Big Bun

Overview

Every Sunday, I have to make some breakfast buns for my dad. Let’s try making braised pork sauce buns today!

Peel the onion, dice and set aside.
Peel the skin off the meat, dice the lean meat and fat meat separately and set aside. The ratio of meat is 3 (lean meat): 1 (fat meat). In order to have a better taste, do not mince the meat, but cut it into dices.
Pour a little oil into the pot and sauté the onions until fragrant.
Then add the diced fat pork and stir out the oil from the fat.
Then add the diced lean meat and stir-fry for a while.
Add salt, sugar, dark soy sauce, and black pepper and continue to stir-fry.
Fry until the diced meat is tender and add a small amount of cornstarch water to reduce the juice.
Dish out and let cool for later use.
Take out the risen noodles and divide into small pieces. (Omit the dough step here, you can refer to previous recipes)
Roll out the dough, add a spoonful of meat sauce filling, and wrap it up.
Don't rush to put the wrapped buns in the pan. Leave them aside for 20 minutes for secondary fermentation.
Steam over water and steam for 10 minutes, then turn off the heat and wait for 3 minutes before opening the lid.