Mushroom Pork Buns with Vermicelli
by Sweet mimi
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Add the flour to the baking powder adjusted with warm water and knead the dough smoothly, cover it with plastic wrap and ferment to more than double the original.
2. Take out the fermented dough and knead it evenly, and cut it into small pieces.
3. Roll the skin, thin on the outside and thicker in the middle.
4. After soaking the pork, chop the mushrooms, mince the ginger, and cut the vermicelli into sections in advance. Add 13-flavored salt in oyster sauce soy sauce.
5. Add appropriate amount of shiitake mushroom water, mix well, add edible oil and chopped green onion.
6. Start making buns.
7. Put a little oil on the steamer mat, put the steamed buns and ferment for about 20 minutes. Turn on the heat and steam for about 10 minutes. Turn off the heat and simmer for about 5 minutes before taking it out of the pan.
8. Finished product.
9. Plate.
