Carrot Pork Buns
by Li Xiaobin
Favorite
Difficulty
Normal
Time
2h
Serving
3
,
1. Add yeast powder, sugar and warm water to the flour
2. Knead the dough and cover with plastic wrap and leave it in a warm place to ferment to 2 times its size
3. Peel and shred the white radish, add 1 tablespoon of salt to marinate the water
4. Peel the pork belly and chop into meat filling
5. Add 1 spoon of salt, black pepper, five-spice powder, original flavor, soy sauce and oyster sauce to the meat filling
6. Stir well
7. Carrots are blanched until soft
8. After chopped, squeeze the moisture and put it in the meat
9. Add chopped green onion and cooked oil
10. Stir well
11. The fermented dough is vented and knead evenly, divided into several small doses, and rolled into bun skins, not too thin
12. Put the minced meat and wrap it into buns
13. Put it in a steamer to wake up for 20 minutes, turn to medium heat and steam for 15 minutes, simmer for 5 minutes.
