Dried Onion Pork Bun
1.
All ingredients, dried shallots should be peeled off.
2.
Put the flour in the container, add the right amount of yeast and a small amount of sugar (not too much sugar), slowly add water and stir with chopsticks to form a fluff, 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, pat the shallots flat, put the meat in the meat and continue to chop 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, cornstarch, and 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 finished 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:
1. For pork, choose better fat and lean meat, the ratio of fat to lean is about 3:7.
