Pork Buns with Willow Sauce
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Take only the leaves of spinach, put it in a pot of boiling water and blanch it.
2. Remove the cold, put it in the wall breaker, add a little water (the less the better), stir it into mud, and take 270 grams for later use.
3. Mix all the dough ingredients to form a smooth and proper dough.
4. Ferment at room temperature to 2 times the size.
5. Pork in a pot under cold water, add cooking wine and sliced green onion and ginger.
6. Cook until broken.
7. Remove and drain the water and cut into small dices.
8. Cut the chives into cubes.
9. Heat the wok, add a little base oil, add the chopped green onion and ginger and fry for a nice flavor.
10. Add the diced pork and stir out the oil.
11. Add a little more sweet noodle sauce, a little cooking wine, thirteen flavors, soy sauce, salt, sugar, and chicken essence to set the taste.
12. Stir fry, remove from the pan, let cool and add the diced shallots.
13. Mix well and the filling is ready.
14. After the fermented dough is exhausted, it is poured into an appropriate small dose.
15. Roll it into a round piece and put the filling on it.
16. Pinch into a willow leaf shape. Put it on the bamboo curtain for secondary fermentation.
17. After the fermented dough is cooked in a cold water pot, turn to medium-low heat and steam for about 20 minutes after SAIC.
18. After steaming, in order to avoid thermal expansion and contraction, after turning off the heat, first open a small slit in the pot cover, wait 5 minutes, and then fully open and take out to let cool.
19. Finished picture
