Name: Braised Pork Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 150g Shiitake Mushrooms; 1 carrot; 400g pork; 4g yeast; Some warm water; 20g Salad oil; 2 tbsp Soy sauce; 1 tbsp Sweet noodle sauce; 2 tbsp Dry yellow sauce; 1 piece ginger; 3 cloves garlic; 6 cloves Shallots; 4 Dried chili; 5g Fennel; 2 tablets Bay leaf; 2 tablets Angelica dahurica; 20g crystal sugar

Braised Pork Bun

by You see the smoke

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Winter came, and my child and I began to sleep in bed. In the morning, the alarm clock rang again and again before we had to get up. Breakfast has become a headache. I’m afraid it’s not clean when I eat outside. Cooking at home is a waste of time. So I made some braised pork buns. You can steam them when you get up in the morning, brush your teeth and wash your face. A waste of time, for office workers, it is really a good choice.

Braised Pork Bun

1. Prepare the ingredients for minced meat

2. Weigh the flour and yeast for later use

3. Stir the yeast with warm water and let it stand for 5 minutes

4. Add yeast water and appropriate amount of warm water to the flour, stir it into flocs and knead it into a smooth dough, cover it with plastic wrap, and ferment for about 2 hours

5. Mushrooms, carrots, and pork mince, ginger, shallots, and garlic are finely chopped and set aside

6. Prepare the brine

7. Put oil in the pot, put the ginger, shallots, and garlic into the pot and fry it to get the fragrance

8. Put the minced meat and fry until the color changes

9. Add minced shiitake mushrooms and minced carrots

10. Add water at a time and the ingredients are about 1 cm away, and put the halogen material box

11. Add 1 spoon of sweet noodle sauce, 2 spoons of dried yellow sauce, 2 spoons of light soy sauce

12. Add rock sugar

13. Cook until the soup thickens

14. Put it in a bowl, sprinkle with chopped green onion after it has cooled thoroughly, mix well, and the braised pork bun filling is ready

15. The dough is doubled

16. Knead the dough into long strips and cut them into similar sizes

17. Take one of them, roll out and put stuffing

18. wrap up

19. After the second fermentation for 15-20 minutes, steam it on high heat for 15 minutes, then take it out after 3-5 minutes after turning off the heat.