1.
Wash the pork belly and cut into small cubes.
Barbecued pork sauce: 1 scoop of fuel consumption, 2 scoops of barbecued pork sauce, 2 scoops of light soy sauce, 2 scoops of dark soy sauce, 20 grams of honey, 3 scoops of water and mix well.
2. Heat the pan with cold oil, add the pork belly, ginger slices and fry until the yellow spots appear, and the fat is out of oil. Pour in the right amount of cooking wine and fry a few times
3. Pour the barbecued pork sauce, mix well,
4. Pour in 2 bowls of water and bring to a boil, turn to medium heat, and cook until the soup becomes less
5. Add half a bowl of starch water and stir fry until thick
6. Serve, let cool and freeze for 1 hour
7. 500 grams of flour, 5 grams of yeast, 270 grams of water, 10 grams of salad oil
8. Smooth finishing
9. Sealed and fermented to 2 times the size, this picture is a bit overwhelmed, choke more flour when kneading
10. Dip your fingers with flour and press the hole without rebounding. This picture is just fermented.
11. Sprinkle flour on the chopping board, knead the dough to exhaust air, knead smoothly and roll into long strips
12. Divide into small doses
13. Dip the edge of the knife with flour, press it flat, and roll it into a round, not too thin
14. Stuffed meat
15. I don’t know how to pack, but pick one that is relatively satisfactory
16. Dip the bottom of the bun with flour, put it on the cage cloth, cover and wake up for 15 minutes
17. Steam in a pot on cold water, boil for 15 minutes, turn off the heat and simmer for 3 minutes, and take it out of the pot immediately.
Tips:Barbecued pork sauce is the soul of this steamed bun.
The soup should not be too much, it is easy to ooze the bun skin.
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