Red Pork Buns in Snow
1.
The pickled potherb must be washed and soaked in clean water for 4 hours to remove the salt (change the water several times halfway)
2.
Yeast is dissolved with a little warm water
3.
Add yeast and appropriate amount of water to the flour and stir into a flocculent shape with chopsticks
4.
Harmonize into a smooth dough, put it in warm and moisten it, and ferment to double its size
5.
Potherb must be taken out of the water control and cut into pieces
6.
Add the aniseed in a hot pan with cold oil, and fry the peppercorns to get the fragrance.
7.
Pour the potherb mustard and stir fry for 2 minutes, stir well and let cool for later use
8.
Soak the black fungus in advance, wash, chop and set aside
9.
Chopped green onion and ginger
10.
Put the meat into a basin, add green onions, ginger, light soy sauce, salt, white pepper, and five-spice powder, mix well
11.
Add scallion oil and mix well
12.
Add shredded potherb mustard, mix well
13.
Finally, add fungus and sesame oil and mix well to form a filling
14.
Take out the steamed noodles and ventilate and knead well
15.
Drop into a dose of the same size
16.
Roll out into thin slices around the middle and thick in the middle
17.
Wrap the right amount of minced meat
18.
Hold the leather with your left hand, pinch the folds counterclockwise with your right hand, and then move forward in sequence until it overlaps with the first fold.
19.
After wrapping all the buns, cover and wake up for 20-30 minutes for the second fermentation to 1.5 times the size (extend the fermentation time in winter)
20.
Make a pot with cold water, add cloth on the grate or brush with oil, put the buns in, leaving space between the buns. Boil water on medium heat, turn to high heat and steam for about 15-18 minutes, turn off the heat, and then open the lid after 2 minutes
Tips:
1. Don't uncover the steamed buns immediately. Uncover the cover after 2-3 minutes so that the buns will not collapse. \n2, don't squeeze the potherb mustard too dry after removing the salt, the stuffing that is too dry and adjusted will make the wood unpalatable. \n3. Fried potherb mustard with oil can remove some of the astringency that appears when pickling potherb mustard.
