Name: Kidney Beans and Pork in Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1000g Kidney Beans; 200g Lean Pork; 2 tablespoons Flour; Some Green onion; Some ginger; Some Thirteen incense; a little Cooking Wine; a little Baking powder; a little yeast; a little Sugar

Kidney Beans and Pork in Bread

by Waiting for the wind ~ kitchen and love

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

When I was young, my mother used to make kidney bean buns for us when the kidney beans came down in summer. You can use fresh meat or bacon, steam it in a big pot, take a bite out of the pot, leave your lips and teeth fragrant, and the taste is beautiful. My husband suddenly said yesterday. I ate kidney bean buns, so I have to wrap him a pot no matter how late he is after get off work

Kidney Beans and Pork in Bread

1. Put the flour: baking powder, yeast, and sugar into the noodles, knead it, leave it to ferment, and wait until the noodles have holes

2. Stir-fried pork belly with stuffing, stir-fry without oil, stir-fry for use, pork meat stuffing, add cooking wine, thirteen spices, chopped green onion, minced ginger, light soy sauce, pickled, kidney beans to remove old tendons, wash, steam in a pot About 10 minutes, let go raw, then cut into small pieces, then chop into fillings, put pork belly oil, pork essence meat and kidney beans together, adjust the filling, add oil, salt, chicken essence, and mix well.