Sauce Pork Buns
Overview
Before the Spring Festival, my husband and I went to a restaurant we frequented for dinner and ordered a diced pork bun, which is a stuffed bun that has been deep-fried on the outside. However, I found that the amount of diced meat in the stuffing shrank significantly, and the taste of the stuffing was not as good as before. Disappointed, my only thought was to try making it myself to get the taste I wanted. I made steamed buns with soy sauce meat today. After one bite, the whole diced meat tasted extremely chewy and fragrant! I couldn't help but eat three of them as soon as they came out of the pan.
Tags
Ingredients
Steps
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Dissolve the yeast with warm water, add it to the flour, and mix the flour into a dough. Let rise for about 2 hours. If there is not enough water, use warm water.
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Wash the pork leg and cut into large pieces, put it in the pot and cook for about 20 minutes, take it out.
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Cut into small pieces of about 1 cm.
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Put oil in the pot, when the oil is hot, add the diced meat, stir-fry until it changes color, then add 1 spoon of cooking wine and stir-fry.
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Cut the chives into small pieces, add them to the pot and stir-fry with the minced ginger
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Add sweet noodle sauce and dark soy sauce and stir-fry evenly.
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Add a bowl of hot water to cover the diced meat and simmer for about 40 minutes, until the diced meat becomes tender and the juice is reduced.
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Divide the risen dough into small portions, flatten each portion and roll into a ball.
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Place the diced meat filling on the bun skin.
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Wrap into buns.
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Pour water into the steamer, put the wrapped buns into the pot, cover the lid, and ferment for 15 minutes. Turn on the heat, first turn to high heat, then turn to medium and low heat to steam for 15 minutes. Turn off the heat, do not rush to open the lid, wait 3 minutes, and then open the lid.
