Dried Onion Pork Bun
1.
All ingredients, dried shallots, peeled off
2.
Put the flour in a container, add yeast and sugar, slowly add water and stir with chopsticks to form a fluffy dough, then knead it into a smooth dough, cover it with a damp cloth, and ferment
3.
During the fermentation dough, clean the pork leg, slice it, and chop it into minced meat. When it is chopped, flatten the red onion, put it in the meat and continue to chop it for another minute or two.
4.
Put the chopped minced meat in a container, cut an appropriate amount of green onion, and add an appropriate amount of salt, soy sauce, oyster sauce, peanut oil, corn starch, rice wine
5.
Mix well and stir clockwise for a few minutes
6.
The dough rises to double its size
7.
Knead out bubbles (knead again into a smooth dough)
8.
Take an appropriate amount of dough and knead it into a round strip, cut it into a dough with a knife, and flatten the dough into a round skin
9.
Take a piece of dough, put in an appropriate amount of prepared meat, pinch the pleats and close it into a bun. The cooked buns continue to ferment for about 10 minutes
10.
Steam on high heat for about 18 minutes, turn off the heat and continue to simmer for a few minutes
Tips:
For pork, choose better fat and lean meat, the ratio of fat to lean is about 3:7
