Fatty Meat Bun
1.
Chop the pork belly, the meat you chop will be more fragrant (if you don’t mind, you can stir it outside and get it back)
2.
Chop chopped green onion, green onion, sliced ginger and set aside
3.
Heat the pan with oil, add the sliced ginger and green onion to fragrant
4.
Add two-thirds of the minced pork (remember to add two-thirds, the rest is useful)
5.
Stir-fry the pork for a while, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of salt, a spoonful of sweet noodle sauce, and a spoonful of sugar. Stir evenly
6.
Add a few drops of sesame oil before serving. (You can sandwich the scallion and ginger when it is poured into the bowl)
7.
Add the leftover minced meat to the fried minced meat and chopped green onion
8.
The stuffed stuffing is ready for use
9.
Warm water, add yeast powder, add sugar and wait for it to melt
10.
Pour the yeast into the flour and stir, knead until the dough is smooth and wait for fermentation
11.
The fermented dough is expelled from the air and rubbed into small sections, rolled into a thin and thick crust on both sides, and just wrap the adjusted filling.
12.
Cover the pot with corn husks and put the buns, cover the pot and let the buns proof for the second time, and steam for 15 minutes on high heat for about 10 minutes.
13.
After the steamed meat buns, Brother Liang drank a bowl of porridge and ate 4 buns. (He said Ma Ma I am going to lose weight)