Sauce Pork Buns

Name: Sauce Pork Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Flour; 300g Pork leg; 60g Sweet noodle sauce; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 2 capsules Aniseed; 10 pieces Chives; Some ginger; Some Cooking oil; 1 bowl Hot water

by The staple food kitchen of loach

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Before the Spring Festival, my husband and I went to a restaurant we frequented for dinner, and ordered a diced steamed bun, which is a stuffed bun and fried it. But it was found that the amount of diced meat in the filling was significantly reduced, and the taste of the filling was not as good as before. The idea after disappointment is to try to find the taste you want by yourself. Today I made steamed buns with soy sauce, one bite down, whole grains of diced meat, chewing very vigorously, the fragrance is just one word! As soon as I got out of the pot, I couldn't help but ate three.

Sauce Pork Buns

1. Yeast is heated and hydrated, and added to flour to make the flour into a dough. Proof for about 2 hours. If there is not enough water, use warm water.

2. Wash the pork leg, cut into large pieces, put it in the pot and cook for about 20 minutes, remove it.

3. Cut into small pieces about 1 cm.

4. Put oil in the pan, add the diced meat when the oil is hot, stir fry with 1 tablespoon of cooking wine and stir-fry until the color changes.

5. Cut the shallots into small pieces, and stir-fry in the pot with the ginger

6. Add the sweet noodle sauce and dark soy sauce and stir fry evenly.

7. Add a bowl of hot water to the diced meat, simmer on low heat for about 40 minutes, until the diced meat becomes soft and juicy.

8. Divide the proofed dough into small doses, flatten each small dose, and roll it into a crust.

9. Put the stuffed meat on the bun skin.

10. Wrap into buns.

11. Put water in the steamer, put the wrapped buns in the pot, cover the lid, and ferment for the second time for 15 minutes. Turn on the high heat first, then turn to medium and low heat and steam for 15 minutes. Turn off the heat. Don't rush to open the lid, etc. Open the lid for 3 minutes.