How to make the stuffing of sauced pork buns
Overview
Sauce pork buns are a bun that I have loved eating since I was a child. When I was in elementary school, my family opened a food court here, which had various snacks. The small sauced pork buns cost only one yuan each. It was expensive at the time, and every time my sister took them there, she had to buy a basket. . Later, it closed and I haven’t eaten it for a long time. However, the taste in your memory is like that, which will always tie your brain. After getting married, I finally learned how to make buns, so I tried to find this original taste. I use this simplest method to interpret the most original taste when I cook
Tags
Ingredients
Steps
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The No. 1 meat I used this time is not very fat. You can also use pork belly or something like that, but you need more lean meat. It is only marinated with soy sauce and salt (I tried marinating it with bean paste, but the taste is not that pure. It has some fermented beans. It tastes like wine, so it’s simpler to taste without adding it.) I added a little starch, but you can’t add too much or not. I don’t think it’s that strict in terms of time. It’s more delicious to marinate overnight in the refrigerator, but if you’re short on time, one or two hours is enough.
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Fry the meat in a pan. If the meat is too lean, you need to add more oil to force the fat out of the fat. Adding starch will make it stick to the pan, so not adding starch is a good choice. Haha~ The process of frying the meat is actually to create the texture of the shredded meat. Only when you can see the shredded meat is it called a sauced pork bun!
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For frying, just boil the meat in warm water. If you like the shredded meat, you can take it out during the cooking process and fry it again. Just cook it for half an hour. After cooking, taste it and add salt
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The hand-cranked stuffing beater I use saves me the trouble of chopping with a knife. Look, the shredded pork has come out (by the way, the food processor that can make foam can’t be used, why are we struggling to make shredded pork)
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Put the soup used to cook the meat into the beaten meat. The meat should not be without soup. Don't add too much. Although it is the filling of the sauced meat buns, it is a good choice to make Roujiamo. The filling is cooked. Steam the noodles for steamed buns. The extra leavened noodles can be used to make Baiji steamed buns. Hahaha, this is how breakfast is made
