Kidney Bean Buns

Kidney Bean Buns

1. Warm water with yeast and noodles, stir first with chopsticks.

2. The noodles mixed with chopsticks are kneaded into dough by hand and fermented in a basin.

3. I have a piece of pork spine and pork belly. Press the meat in a pressure cooker and add ginger slices and cooking wine (so that the blood foam will also make the meat more fragrant). Rinse the pressed meat with warm water, and chop the lean part into diced meat and add ginger to the fat part. Puree the chopped meat and marinate in Haitian soybean paste for half an hour.

4. Remove the stalks of the shiitake mushrooms, add water to the pot and blanch them until soft, remove them and diced for later use.

5. Chopped kidney beans and fry them in a frying pan until half-cooked.

6. Put the kidney beans and shiitake mushrooms into the meat bowl and stir well.

7. The noodles are kneaded into a ball, and the exhaust is divided into uniform agents, and the buns are prepared.

8. Fill the pot with water, brush some oil on the basket, and put the wrapped buns in. It needs to be proofed for 15 minutes before turning on the fire. SAIC steams on medium heat for 15 minutes, turn off the heat, and open the lid for 3 minutes.

9. Xiangxiang's buns are out of the pot.