Pork Buns with Plum Dried Vegetables
1.
The yeast is washed and floured at a water temperature of about 30 degrees
2.
The mixed dough is fermented in a warm place and fermented at room temperature in summer
3.
Prepare the fillings during the process of making the noodles---wash the soaked plum dried vegetables (change the water twice in the middle, the dried plum vegetables have saltiness), and chop them.
4.
Wash pork belly and cut into small cubes for later use
5.
Heat the pan with oil and stir-fry the diced pork belly
6.
When the color becomes ripe, put in the prepared seasoning and continue to fry, stir well and put a little water to cover the meat.
7.
Pour the chopped dried plums and vegetables into the pot and stir fry together, remove the soup, turn off the heat
8.
Let the fried stuffing cool
9.
After the dough is finished, roll out the stuffing
10.
11.
Put the wrapped buns in the pot for 10 minutes and let them steam for 12 minutes. After turning off the heat, do not worry about getting out of the pot. After 2 minutes, the steamed buns will be full.
12.
Steamed buns are finished
Tips:
1. Plum dried vegetables have saltiness, so be sure to put less salt when mixing stuffing;
2. Let the fried stuffing completely cool before wrapping. Too hot will cause the dough to collapse (you can fry the stuffing first and then leave the noodles);
3. Buy pork belly stuffing, add some water to boil the gravy when the meat is fried, the dried plum and vegetables are delicious, but the juice is less and the dried vegetables are not fragrant.
