Pork Buns with Cabbage Sauce
1.
Prepare the ingredients first
2.
Add water to the bread maker, add appropriate amount of sugar
3.
Add flour and baking powder
4.
Press the noodle function and fermentation
5.
At the same time, prepare ingredients for stuffed buns
6.
After washing the cabbage, cut into small cubes
7.
Finely chop the chopped green onions
8.
Add miso, salt, pepper, cooking wine, peanut oil and sesame oil to the minced meat, stir well and marinate for half an hour
9.
Stir well and serve as bun filling
10.
Take out the dough and knead it evenly, pull it into a small agent, press the dough into a round crust, take a piece of dough, put in the minced meat, and ferment the finished bun with a damp cloth for 20 minutes
11.
Steam on a drawer in cold water for about 18 minutes, turn off the heat and simmer for 5 minutes
Tips:
1. For pork, choose better fat and lean meat, the ratio of fat to lean is 3:7
2. The diced meat must be marinated for a period of time in advance with seasonings such as noodle sauce, so that the buns made are only rich in sauce.
3. The buns must be fermented for a second time for 20 minutes before they are put on the pot.
