1. One night in advance, first dilute the last leaven with warm water, add flour and make dough. If there is no leaven, you can add a box of yogurt to promote fermentation. Cover with plastic wrap and leave it in a warm place for natural fermentation.
2. Wash and chop the horse meat, add an appropriate amount of old soup (no water can be added) and stir vigorously in one direction to make the horse meat sticky. Wash the green onion and ginger, wash and chop finely, wash and chop the chili, add salt, pepper, mushroom powder, cooking wine, light soy sauce, oyster sauce, green onion and ginger and continue to stir in one direction. Add appropriate amount of soybean oil to the wok, saute the peppercorns, remove them and discard them, pour them on the meat, and continue to stir evenly.
3. The minced meat mixed in this way is relatively moist, and it can be wrapped in the refrigerator after freezing and solidification, which is easier to handle. In fact, the minced meat can also be prepared one night in advance, and the steamed buns can be directly steamed in the morning.
4. Take out the fermented dough, dilute the baking soda with a little warm water, knead it into the dough, smell no sourness, cut the kneaded dough in half, but not sticky, cover the kneaded dough with plastic wrap for 10 minutes. The good dough is divided into several small noodles, rolled into a bun, stuffed with horse meat, and squeezed into a bun. It's easy to make.
5. Dip the wrapped buns in some oil and place them into the steamer, or directly brush the steam curtain with thin oil and put them into the buns.
6. Bring to a boil, boil the water and steam for 15 minutes, open the lid, the big bun looks quite appetizing.
7.
Take out the pan and serve.
Tips:1. Use the old soup to adjust the horse meat filling, the purpose is to make the horse meat soak up the soup, the meat filling is more smooth and tender, and the steamed buns have more soup.
2. Put more green onions in the horse meat stuffing, especially the green onions in the north, which are more fragrant than green onions.
3. Naturally fermented dough needs to use baking soda to synthesize the pH. Usually the ratio of flour to baking soda is 100:1. If the dough is not weighed during the dough, you must pay attention to look and smell when mixing the baking soda. Use a knife to knead the dough. Cut open, butt on the two sides without sticking, it is good if there is no sour smell.
