Pork Buns with Bamboo Shoots and Sauce

Pork Buns with Bamboo Shoots and Sauce

1. The spring bamboo shoots are peeled, and the older parts must be peeled off.

2. Boil light brine for a few minutes to remove oxalic acid and nitrate

3. Squeeze out the water and chop

4. Today I chose Snowflake Pork

5. Put cold water into the pot first, blanch it to remove blood foam

6. Add star anise, cumin, ginger, etc. and cook for 40 minutes until cooked

7. Fish out the cooked meat

8. Diced meat, add light soy sauce, oyster sauce, char siu sauce

9. Mix evenly and set aside

10. Add a tablespoon of pork soup to the pot and add dark soy sauce

11. Boil

12. Wash the vermicelli, put it in the old sauce and cook until soft

13. Chop the vermicelli after cooling

14. Put the vermicelli with the diced bamboo shoots and the diced pork with the sauce and mix well

15. Add minced ginger and mix well

16. Add 700 grams of flour to 380 grams of water, 7 grams of yeast powder, and form a dough, and ferment to double the size

17. The fermented dough is divided and rolled into the middle skin

18. Stuffing

19. Steam in a water basket for 17 minutes

20. The steamed buns are delicious

Tips:

Because it contains oyster sauce, barbecued pork sauce, soy sauce, etc., it is enough to put a little salt.