Beijing Onion Pork Bun
by Chinese Qi Shi
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put all the ingredients (1) in a large clean basin, and then add clean water.
2. Stir it into floc.
3. Knead the dough and let it rest for 40 minutes.
4. At this time, start to make the meat fillings. Wash the meat, drain it, and use a meat grinder to mince. (If you don’t have a meat grinder, chop it manually).
5. Jing onion is cleaned.
6. Chopped.
7. Pour a little peanut oil in the pan.
8. Stir in the chopped green onions and fry them to create a fragrant flavor.
9. Pour into the minced meat, beat in an egg, salt, a little sugar, chicken essence, oyster sauce, light soy sauce, a little dark soy sauce, and a little black pepper.
10. Stir in one direction and set aside.
11. The face is ready.
12. Many honeycombs.
13. Take an appropriate amount and knead it into small balls, roll them into bun skins, put them in the meat, wrap them up, and decide the size.
14. Put cold water into the steamer, bring to a boil on medium and low heat, cover with the lid after the water is boiled, steam on medium-high heat for 15 minutes, and open the lid after 2 minutes after turning off the heat.
15. It's soft and fragrant 🍶.
