Braised Pork Buns with Kidney Beans
1.
Stir the yeast with warm water, then pour in the flour and stir well. Then add an appropriate amount of hot water to the flour, knead it to form a dough, and then leave it in a warm place to ferment for 2 hours.
2.
Wash the kidney beans and set aside. Use a pot of hot water to boil the kidney beans until they are broken. It is convenient to cut into small pieces and remove the raw flavor of the kidney beans.
3.
Cut the blanched kidney beans into small pieces and chop them a little, not too small, otherwise the steamed kidney beans will become soft and have no taste.
4.
Peel the pork belly, wash and cut into large pieces (you don’t need to remove the skin, depending on your own situation)
5.
Put it in boiling water and cook for 20 minutes. This will remove the blood and it will also be easy to cut into small pieces. Raw meat is not easy to cut.
6.
Cut the boiled pork belly into small pieces or larger, which is delicious, but it is easy to be too loose when buns, and there is not much meat in a bun. So I cut small pieces, the purpose is to taste fast, and can stuff more meat.
7.
Chop the green onion and ginger into the mince and put it in the meat.
8.
Pour oil into the pot, add 2 tablespoons of sugar, and boil the sugar over low heat
9.
After the sugar is boiled, quickly pour the meat cubes, stir fry, then pour 2 spoons of soy sauce, 2 spoons of cooking wine, 2 spoons of oyster sauce, and continue to stir evenly.
10.
Add hot water to the evenly stir-fried meat cubes, the amount of water is enough to submerge the meat cubes, continue to stir-fry evenly, first boil on high heat, and then simmer for about 20 minutes.
11.
Turn to high heat and fry for a few minutes until the soup is thick and dry. Turn off the heat.
12.
Don't rush to pour the kidney bean cubes into the fried meat cubes. Be sure to wait for the temperature of the meat cubes to cool down, and then pour it in slightly warmer, otherwise the kidney beans will be blanched, and the kidney beans will become soft and rotten when they are steamed. Pour in the kidney bean cubes, then add salt, salt and MSG and mix well.
13.
Mix well with braised pork cubes with kidney beans
14.
Take out the dough, add a little baking powder and continue to knead it evenly.
15.
Put the kneaded dough on the basin and let it stand for 20 minutes.
16.
Take out the dough, knead and press, divide and cut the dough
17.
Roll into a large noodle, a little thicker, too thin, it won’t get fluffy when steamed.
18.
Put more stuffing in the dough
19.
While pinching the pleats, press the stuffing in, the dough is thick and ductile.
20.
Pack a big bun
21.
Continue to wrap the other buns, and put the wrapped buns on the curtain for a while. (The interval between the first package and the last package is about 15 minutes. When steaming, take the first package first)
22.
Put the buns on the curtains, and they must be steamed in a pot on cold water. The fire has been blazing, and the timer will start after the water has boiled. Then fire for 10 minutes, then low fire for 10 minutes. Turn off the heat, do not open the lid, and simmer for another 10 minutes, cooling down a little bit, otherwise the buns will collapse after opening the lid.
23.
After simmering for 10 minutes, open the lid, the buns are swollen and not flat at all.
24.
Finished picture, let’s eat~
25.
Eat it while it's hot, the finished picture.
Tips:
It must be steamed in a pot on cold water, and the fire will be high first, and the timer will start after the water has boiled. Then fire for 10 minutes, then low fire for 10 minutes. Turn off the heat, do not open the lid, and simmer for another 10 minutes, cooling down a little bit, otherwise the buns will collapse after opening the lid.
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