Peacock Floss Diced Pork Bun
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Peacock pine buds.
2. Wash.
3. Boil water in the pot and boil the water.
4. Put wild vegetables.
5. Just change the color, no need to open the pot. If you are cooking cold dishes, you have to boil it.
6. Soak in cold water.
7. Take a lump and write dry water.
8. Chop and set aside.
9. Dice pork.
10. Burn the bottom oil in the pot.
11. Heat oil with salt and diced meat.
12. Put soy sauce and light soy sauce.
13. Stir fry evenly.
14. Put the pepper powder.
15. Mince scallion and ginger.
16. Add green onion, ginger and wild vegetables, add chicken essence, turn off the heat, and stir evenly.
17. Fermented dough.
18. Knead out bubbles.
19. Divide into 8 doses.
20. Roll out the skin, make a bun.
21. Put the wrapped buns aside for proofing.
22. Proof for 20 minutes, put it in the steamer, and turn on the heat for another 10 minutes.
23. Bring to a high heat, change to medium heat for 20 minutes, turn off the heat and steam for 5 minutes.
24. Began to eat.
