Pork buns with dried mushrooms and bamboo shoots

Overview

How to cook Pork buns with dried mushrooms and bamboo shoots at home

Soak and wash the dried bamboo shoots and mushrooms in advance. Cut the dried bamboo shoots, mushrooms and ginger into small pieces as shown.
Wash the pork, separate the fat and lean meat into small pieces.
Heat the pan with cold oil, add the diced fat and stir-fry until the oil is released.
Then add the lean grains and stir-fry until they change colour, add cooking wine and ginger grains.
Add bamboo shoots and mushrooms and stir-fry until fragrant, then add water and cook briefly.
Add sugar, soy sauce and salt to taste.
spoon of sweet noodle sauce + half a spoon of yellow sauce + water and mix thoroughly.
Pour the prepared sauce into the pot, add some chicken essence to taste, and let it cool. (It is best to put it in the refrigerator for a while to facilitate filling)
Knead flour + yeast + 1 spoon of sugar + water until smooth and ferment for 40-50 minutes.

$Pork buns with dried mushrooms and bamboo shoots step 9$
Wash the fermented dough and corn leaves and cut into small pieces.
Divide the dough into small pieces (any size)
Roll it into a round shape and fill it with fillings.
Shape into buns and make sure the mouth is tight. Place corn leaves in the steamer, put the buns in and cook for another 10 minutes.
Boil water and steam for 15 minutes. (The time is customized according to the size of the buns)
The finished product.