Pork buns with mushroom sauce

Overview

When I encounter something I like to eat outside, I always like to go home and study how to make it. This sauced pork bun is one of the objects of study. I had some time today to search the Internet for how to make sauced pork buns. After learning from the recipes of several masters, today's sauced pork buns were born. It is in line with my family's taste and has been well received. The aunt next door came over to learn from it after eating it. Haha, it seems to be quite successful!

Tags

• staple food
• pasta
• home cooking
• steamed buns
• cooking wine
• doubanjiang
• flour
• light soy sauce
• mushrooms
• pork
• soybean paste
• star anise
• water starch
• white sugar
• yeast
• ginger
• minced green onion
• water

Ingredients

Steps

1. 1 Wash the mushrooms and cut into small cubes

   

2. 2 After the pot is waterproof and heated, pour in the water and blanch it, it only takes about 1 or 2 minutes!

   

3. 3 After the mushrooms are cooked, drain them, then squeeze the water with your hands, and cut the pork into small cubes

   

4. 4 Add a small amount of oil to the pot and heat it up, then add star anise, minced ginger and green onion and saute until fragrant

   

5. 5 Then pour in the diced pork and stir-fry

   

6. 6 After coloring, pour 1 tablespoon of cooking wine into it

   

7. 7 After the cooking wine has dried up, add bean paste and soybean paste

   

8. 8 Then add the diced mushrooms and stir-fry together

   

9. 9 At this time, the fat meat will fry out a lot of grease, you can pour out the oil in the pot

   

10. 10 Pour in an appropriate amount of light soy sauce and add 1 teaspoon of sugar to taste

    

11. 11 Finally, pour in the wet starch to thicken, then turn off the heat

    

12. 12 In this way, the meat sauce is ready, let it cool and set aside

    

13. 13 Dissolve yeast and sugar in water, then pour into flour

    

14. 14 Knead into smooth dough

    

15. 15 Cover with plastic wrap and let ferment in a warm place until 2~3 times in size

    

16. 16 Knead the dough evenly, release the air, divide it into even portions and knead into small balls!

    

17. 17 Roll each piece into a dough thick in the middle and thin on the edges

    

18. 18 Wrap in meat filling

    

19. 19 Twist out the pattern and do everything like this

    

20. 20 Put cold water in the pot, brush a layer of oil on the steamer, then put the green dough on it, cover it and let it rise for 20 minutes, then turn on medium heat and steam for 17 minutes!