Sauce Pork Buns
by Sweet talk
Favorite
Difficulty
Easy
Time
2h
Serving
5
Pork buns with thick sauce.
1. Boil the pork belly in the pot until it is broken, pick it up and let it cool and cut into small cubes
2. After soaking dried beans, chop finely
3. Mince ginger, garlic and chili separately
4. Add oil to the wok, put the ingredients in step 3 into the wok and sauté
5. Then add the minced meat and stir fry for a while until the lard is forced out, then add the ground beans and stir fry until fragrant
6. Add light soy sauce, sugar, cooking wine, bean paste, salt and stir well
7. Add 1 bowl of water
8. Turn high heat to low heat, cover and simmer until the soup thickens, about 20 minutes
9. After the fermented dough is ventilated, cut into even small doughs, and then proof it for 10 minutes
10. Roll out the small dough into a thin crust, put the sauced meat filling in the center of the crust
11. Pinch and close the bun embryo to form a steamed bun embryo. After the second fermentation, the wrapped steamed bun embryo will be steamed in the pot (after the pot gets steamed, start timing, steam on medium heat for 20 minutes, steam for 5 minutes)
Tips:Compared with steamed buns, the dough for making buns is slightly softer.
