Pork and Leek Buns
1.
Add a small amount of yeast powder into the flour, then add an appropriate amount of warm water, knead the dough, cover it with a damp cloth, and ferment until it is twice as large (don’t need to knead the dough smoothly);
2.
Wash and peel the pork; mix with the washed old ginger, and use a cooking machine to beat into meat;
3.
Wash the leeks, chop them, add an appropriate amount of salt, stir evenly, and marinate for a while;
4.
Add appropriate amount of salt, pepper powder, and mushroom sauce to the meat filling, and stir well; then mix the meat filling and chives, and stir evenly;
5.
Sprinkle an appropriate amount of dry flour on the chopping board, and press the dough repeatedly to exhaust;
6.
Divide the dough into two, first take a portion of dough and knead it into a stick shape;
7.
Cut the pills into uniform sizes, and then press the pills into thin bun skins with a thick middle and a thin layer;
8.
Wrap the steamed bun with meat filling, fold it while turning, the bun is wrapped; put the bun on the oiled steamed slice;
9.
Boil a pot on the water and steam for 15 minutes;
10.
Turn off the heat, after another 3 minutes, uncover; [Pork and Leek Bun] is ready.
Tips:
1. The seasoning can be adjusted according to personal taste;
2. The steamed buns do not need to be fermented twice; the steamed buns should be uncovered after 3 minutes to prevent water vapor from dripping on the surface of the buns, which will affect the appearance of the finished product;
