Mushroom Pork Buns

Overview

The homemade mushroom meat buns are clean, rich in mushroom flavor and smooth in texture.

Add plain flour to yeast, knead the dough with warm water, and let it rise for about 2 hours.
Take the mushrooms, wash them, cut them into 1 cm cubes, boil them in boiling water until they are medium cooked, take them out and drain them, and set aside.
Take the pork tenderloin, wash it, and cut it into 1 cm dices. Add starch and water, soak the diced meat for 20 minutes, and then blanch it in boiling water. Drain the water, add 5 ml of boiling water for Sichuan peppercorns, an appropriate amount for a very fresh taste, sliced green onions, and marinate for 20 minutes. If you don't like green onions, remove the green onions before wrapping.
Add 5-10 ml of corn oil to the shiitake mushrooms, stir vigorously until the oil penetrates into the shiitake mushrooms, then add a little salt, or no salt according to personal taste. Then mix the marinated pork tenderloin and shiitake mushrooms together, add an appropriate amount of black pepper, and adjust the saltiness and black pepper according to personal taste. Please see pictures for finished products😊