1. Prepare 3 pounds of flour
2. Yeast powder and flour (ratio 1/1) 2 grams of yeast powder, add water to adjust evenly, put it for 15 minutes, add water to a bowl of flour, knead the dough, ferment (1 kg of flour), add a spoon of sugar to the flour and stir. One photo is early, and the fourth one is a fermented photo
3. Put 2 kg of flour in a large basin, first mix a spoonful of sugar, then 4 grams of yeast powder, then mix well, and then add 350 grams of water to form a dough
4. Wash the pork belly, peel it, cut it into pieces, add a little water to the meat grinder and smash it.
5. After the ginger is peeled, rinse and sassafras into puree for later use
6. Add salt to the minced meat
7. Add soy sauce
8. Add ginger and stir well and set aside
9. Soak the shiitake mushrooms in advance, cut into slices, and mix them in a meat grinder
10. Wash the Chinese cabbage, break it into pieces, tear the Chinese cabbage leaves by hand
11. Cut the Chinese cabbage stalks into a meat grinder and smash them
12. Add salt, grab it with your hands,
13. Use your hands to squeeze out the water from the Chinese cabbage and put it into the meat bowl
14. Add chopped shiitake mushrooms
15. Add spring onions
16. Add a spoonful of sesame oil, add brine sauce, chicken essence, light soy sauce and stir well
17. This is a method taught by a colleague. I boil a pot of water on the stove when kneading the noodles. When the noodles are kneaded, I put a plastic bag to cover the kneading bowl, add a lid, turn off the heat, and boil the water. Put the pot on the ground, (the boiling water can be put in the boiling water bottle) and put the kneading bowl on the stove, and wait for the fermentation. The best time for the noodles at noon is the best time. It only takes 3 hours for the noodles to be ready when the weather is good. Steam in a pot on cold water for 25 minutes, turn off the heat and simmer for 5 minutes,
18. I rolled my skin, but I haven’t learned how to make buns. This is my mother’s masterpiece. My mother wrapped them too fast and I couldn’t take pictures. There were several of them that I did. I’m still learning this.
Tips:After the buns are steamed and simmered for 5 minutes, take the buns out while they are hot. The steamer cloth I used, and after the buns are wrapped, they must be put in the steamer and covered for 10 minutes. When the buns are cooked, they must be kneaded into a dough. Once, knead the strips first, then divide them into small doses, press flat, roll the skin, and wrap (this does not follow the steps)
