Diced Meat Mantou
1.
Frozen pork belly until slightly hard, slice first, then shred, and finally finely chop into cubes;
2.
Add light soy sauce, cooking wine and sesame oil, mix in one direction, and let stand for 30 minutes;
3.
Chop ginger finely;
4.
Add sweet noodle sauce, sesame sauce and light soy sauce to the meat filling, and stir evenly in the original direction;
5.
Add minced ginger and five-spice powder, mix well in the original direction;
6.
Put it in a sealed container and smooth the surface;
7.
Add sesame oil (outside the portion), and cover the surface of the meat thinly;
8.
Cover the container and keep it in the refrigerator for more than 4 hours, even overnight.
9.
Take out the minced meat from the refrigerator to warm up before use;
10.
Add salt, chicken essence, dark soy sauce, and a little bit of sugar. Stir in the original direction and mix well;
11.
Wash the chives and cut into small pieces;
12.
Put it in a large bowl, add a little raw oil, and stir evenly;
13.
Put in the meat;
14.
Before use, mix the chopped green onion and minced meat in the same direction.
15.
Heat the milk in the microwave to slightly warm, add the yeast powder;
16.
Stir evenly;
17.
Put two cups of flour into a large bowl, and pour milk yeast while stirring with chopsticks;
18.
Stir it into a uniform thick batter;
19.
Cover with plastic wrap and ferment at room temperature until the batter is full of bubbles;
20.
Add another cup of flour several times in small amounts;
21.
Knead into a smooth dough, the dough is softer than ordinary steamed bread dough, you can appropriately increase or decrease the flour according to the situation;
22.
Put it on the case, cover with plastic wrap, and leave the noodles for 20 minutes;
23.
After 20 minutes, knead the dough into strips;
24.
Make the dose, control the size by yourself;
25.
Roll the skin, make it thicker, we are making steamed buns, not buns;
26.
Don't put too much meat in it. This is a steamed bun, not a bun.
27.
Close your mouth like a bun;
28.
Close the mouth downwards and make it into a bun shape; after all are wrapped, cover with plastic wrap and leave for 30 minutes;
29.
After the steamer is steamed, put it in the pot (oil the steaming pan or use a steamer cloth), steam for 15 minutes, turn off the heat, and steam again for 3 minutes;
Tips:
1. The minced meat will be more delicious after being marinated for a long time;
2. Do not mix the chopped green onion in advance, mix well before wrapping, or the chopped green onion will leak out;
