1. Let's make the braised pork first. Put the meat in a pot of cold water and put a few slices of ginger and green onions. Boil the water for 3 minutes and skim the blood foam with a spoon. Remove the water control.
2. Mix the dried yellow sauce with a small bowl of water. Chop scallion, ginger, garlic, cinnamon, star anise, fennel seeds, pepper, bay leaves, and dried chili.
3. Heat an appropriate amount of oil and add all the ingredients. Stir-fry the meat in a pan.
4. Cook into the cooking wine, light soy sauce, soy sauce. Strain the boiled dry yellow sauce into the pot. No bean dregs.
5. Put the rock candy in. Finally, add enough water. If the dry yellow sauce is too much, there is no need to add salt. If you need to add salt water, add it after boiling. Bring to a boil and turn to a small bittern for 1 hour. Put the rock candy in. Finally, add enough water. If the dry yellow sauce is too much, there is no need to add salt. If you need to add salt water, add it after boiling. Bring to a boil and turn to a small bittern for 1 hour.
6. Next, let's talk about the dough process. Mix 3 grams of yeast with 260 grams of warm water.
7. Add the yeast water to 500 grams of all-purpose flour and stir with chopsticks.
8. Knead it into a smooth dough with your hands, cover it with a damp cloth and let it rise.
9. The dough is more than twice as big.
10. Wash and dice shiitake mushrooms.
11. Cut the stewed pork into small cubes.
12. Scoop some gravy into it.
13. Stir the diced mushrooms and the stewed pork evenly. If your stewed pork has enough flavor, don't put any other seasonings. If the stewed pork is weak, you can pick a little salt here.
14. Wake up for 5 to 10 minutes after rubbing it on the chopping board. Divide into equal size doses.
15. Roll into a bun with a thin edge and a thicker middle.
16. Put the stuffing on the bun wrapper and squeeze out the bun folds in turn.
17. Squeeze the mouth tightly and lift the mouth up.
18. Wrap it and put it in a steamer filled with water. Don't turn on the fire for a second shot. It will take 5 minutes in summer. The winter time is extended. After the steam comes out, it will be steamed for 12 minutes. Turn off the heat and simmer for 3 minutes before removing the lid.
19. The fat buns are out of the pot!
