Delicious Sprout Meat Bun
1.
Chop the selected pork belly into minced meat instead of crushing it into small granules. Then wash the green onion and ginger, cut well, and set aside.
2.
Heat the pan with oil. When the oil is about eighty mature, put the pork filling in the pan and fry. Change the medium heat to dry the water in the meat filling and then add a small amount of salt and a small amount of light soy sauce (not much, the sprouts are salty) After sautéing, add the Yibin Broken Rice Sprouts bought in the supermarket and continue to stir fry. When the aroma is strong, add the appropriate amount of pepper noodles, monosodium glutamate, chives, and sesame oil.
3.
Stir-fried buns with stuffing.
4.
Yeast. Pour in the flour, a suitable amount of sweet wine, warm water and noodles. Leave the kneaded noodles for two hours to ferment.
5.
When the flour has been fermented to twice its original size, take out the noodles and continue to knead the noodles, knead the noodles into round strips when they are smooth, pull them into small pieces by hand, roll them into thin round cakes with a rolling pin, and then wrap them. Steamed stuffed buns.
6.
Put in the meat. Start kneading along the edge of the bun skin, overlapping end to end.
7.
Wrapped buns.
8.
Put the wrapped buns on a pot and steam them. Before steaming, wake up the wrapped buns for 20 minutes before steaming. After the water is boiled, steam the buns for 15 minutes to get out of the pot.
9.
The buns are baked.
