1. Prepare the stuffing ingredients.
2. Prepare the materials for the bun skin.
3.
The fungus is foamed and torn into small pieces by hand.
4. The dried bamboo shoots foam one day in advance.
5. Cut fat and lean fresh meat into small dices separately.
6. Dried bamboo shoots are cut into small pieces and boiled in boiling water for about 30 minutes.
7. Bring the chao pot to the fire, and fry the fat meat first, until all the oil comes out.
8. Add the lean meat and stir fry until the color changes.
9. Add dried bamboo shoots and wood ears, stir fry evenly, add appropriate amount of salt, and the filling is ready.
10.
Yeast melts in warm water,
11. While stirring the flour, pour in the yeast, and then add an appropriate amount of water to form a smooth and uniform dough.
12. Cover with plastic wrap and ferment to double the size.
13. Place the dough on the press board, vent it, and divide it into equal size, about 20 small doses.
14. Pack all the buns.
15. Put it on the pot and steam it for 15 minutes. The delicious dried bamboo shoots and pork buns are out of the oven.
Tips:Failure Cheats:
1: After steaming, immediately open the lid, and the bun will collapse without swelling.
2: After the steamed, do not take it off for a long time, stick the buns on the cloth.
