Fried Mustard with Fresh Meat

Fried Mustard with Fresh Meat

1. Mix whole wheat flour with yeast powder and water and knead it into a dough.

2. After kneading the dough into a non-stick dough, put it in a thermos bag to ferment.

3. Choose fresh pork that contains about 30% fat and chop it into minced meat with a knife.

4. Choose crispy mustard tuber, soak in water and wash.

5. Use a knife to cut the washed mustard into 2-3mm slices.

6. Cut the mustard slices into 2-3mm filaments.

7. Finally, cut the mustard shreds into 2-3mm small dices.

8. According to the processing method of mustard tuber, cut the ginger into small cubes of about 1mm.

9. Soak the chives in water and wash them. Use a knife to cut into small pieces of about 2mm.

10. Put the processed green onions, ginger, and diced mustard tubers into the minced meat.

11. Add salt, light soy sauce, white granulated sugar, pepper powder, monosodium glutamate, olive oil, and stir evenly in one direction to make a filling of fresh mustard meat.

12. The pork skin is boiled with water and then chopped into puree with a knife, and then put in the original soup and boiled to make a thick sauce; (add ginger when boiled, and pour in ginger to remove fishy).

13. Put the pork skin thick sauce into a bowl to cool, add the processed minced meat, stir evenly in one direction with chopsticks to make a'pot soup and mustard fresh meat filling'; (juice to sink ratio: about 35% juice, Minced meat is around 65).

14. Stir the thick meat sauce and minced meat, put it in the refrigerator for about 30 minutes.

15. After the dough is fermented, knead twice to make the fermented pores in the dough fine and even.

16. Process the dough into a noodle base as large as a pigeon egg.

17. Process the large noodle base of the pigeon egg into a bun skin with a diameter of about 8cm and a thick middle and thin periphery.

18. Add enough'pot soup and mustard fresh meat filling'.

19. Tightly wrap the filling with 18 pleats.

20. Put the prepared "Mustard Fresh Pork Fry Bun" code in "Aishida V8128 Easy Clean Non-stick Frying Pan" and heat it with a gas stove.

21. Cover the lid of the "Aishida V8128 Easy-to-Clean Non-stick Frying Pan" to ferment the dough for a while;

22. When there is steam on the lid of the pot, pour an appropriate amount of peanut oil and water.

23. After adding 3-4mm water to "Aishida V8128 Easy-Clean Non-stick Frying Pan", cover the lid and simmer in a slow fire to make the meat simmered.

24. When there is a squeaking sound in the pan and the water is about to dry, open the lid and fry for a while, and fry the bottom of the "Fried Pork with Pickled Mustard Buns" until golden brown.

25. The "Fried Pork with Mustard Pork" made with "Aishida V8128 Easy-Clean Non-stick Frying Pan" is golden and crispy at the bottom.

26. Picture 1 of the finished product "Frying Pork with Mustard and Fresh Pork Buns" fried with "Aishida V8128 Easy-Clean Non-stick Frying Pan".

27. Picture 2 of the finished product "Frying Pork with Mustard and Fresh Pork" made with "Aishida V8128 Easy-Clean Non-stick Frying Pan".

28. The finished edible picture 1 of the "Frying Pork with Mustard and Fresh Pork" cooked with "Aishida V8128 Easy-Clean Non-stick Frying Pan".

29. The finished edible picture 2 of the "Fried Pork with Pickled Mustard Buns" made with "Aishida V8128 Easy-Clean Non-stick Frying Pan".

30. The finished edible picture 3 of the "Fried Pork with Mustard and Fresh Mustard" made with "Aishida V8128 Easy-Clean Non-stick Frying Pan".