1. Put pork belly in a pressure cooker, add pepper, aniseed, ginger, green onions and boil for 10 minutes, turn off the heat for 20 minutes, cool and remove
2. Chopped
3. Green onion
4.
5. Shiitake mushrooms change knife quick
6. Chopped
7. Put all the ingredients in a bowl, add appropriate amount of salt, soybean paste and sweet noodle paste
8. After mixing well, put the sauce and minced meat on the side for later use
9. Put water, flour and yeast in the bread machine
10. 10 minutes selection process
11. After reconciliation, select the fermentation program for 30 minutes
12. After the fermentation is complete, take out and divide into eight to wake up for 15 minutes
13. Take one of the awake dough and roll it into a thick dough around the middle
14. Scoop the right amount of minced meat
15. wrap up
16. Put it in the steamer with a certain gap in the middle
17. Put the oven on the fermentation gear, spray some water with a spray bottle, and leave for 20 minutes
18. After the fermentation is complete, put it on the steamer, add half a pot of cold water to the steamer, turn on high heat, turn off the heat for 15 minutes, turn off the heat for 5 minutes, and remove the lid.
Tips:In winter, most of the problems that my friends encounter are bad fermentation. After the proofing, the steamed buns or steamed buns always feel that they do not rise. At this time, you can use the oven to ferment, which is very easy to use. After the steaming is completed, the finished product will collapse when asked by a friend. There will be some places on all sides. Don't open the lid immediately after turning off the heat. Let it be stuffy for three to five minutes before turning it on. Generally, this problem will not occur
