Big Buns with Pork Ribs Stuffing
by Monthly subscription 3
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Take the ribs out of the refrigerator and thaw them naturally.
2. Superheat the water for 5 minutes.
3. Scoop out the good ribs from Nao.
4. Add cooking wine, dark soy sauce, yellow sauce and mix thoroughly.
5. Add minced ginger, mix thoroughly, and marinate for 60 minutes.
6. Wash the cabbage and chop it.
7. Soak the fungus, wash, and chop.
8. Soak the vermicelli in hot water in advance, chop finely with fungus and cabbage, add peanut oil and mix thoroughly.
9. Pour into the marinated ribs and mix well.
10. Add chopped green onions.
11. Add salt, pepper, and MSG and mix thoroughly.
12. Add yeast, sugar, and warm water to the flour to form a dough for 10 minutes.
13. Knead well and rub into long strips.
14. Cut into uniform sizes.
15. Flatten the agent.
16. Roll into an oval dough.
17. Put the pork ribs in the stuffing and wrap it up, put it in a pot and bring it to a boil over high heat for 10 minutes. Steam for 40 minutes and simmer for 3 minutes.
18. Let it dry and enjoy.
