Name: Sauce Pork Steamed Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Zhongyu Multipurpose Wheat Flour; 350g Yubin Pork Front Leg; 2 tablespoons Sweet noodle sauce; 1 tsp Oyster sauce; 1 tsp Soy sauce; A few Chives; 1 piece star anise; Some Vegetable oil; 1 tsp Cooking Wine; 1 pinch ginger

Sauce Pork Steamed Bun

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Everyone is accustomed to buns, but because of this, every time you eat the amazing fillings that stimulate your taste buds, you can more deeply feel the breadth and depth of our Chinese cuisine! I have traveled north and south, and eaten all over the world. I feel more and more that the cuisines from different places have their own unique characteristics. So what brings you today is the extremely popular, but still all kinds of sauced pork buns from all over the world! I believe that today’s staple food can prove to the steamed bun family~
The made dough must be repeatedly kneaded until it is smooth, so that the steamed buns are beautiful~
After turning off the heat, do not open the lid, wait 5 minutes before opening it to prevent the buns from suddenly shrinking when cold.
The fillings can be according to the recipe. The whole chunks of diced meat are so delicious that they can’t stop at all. I ate three of them in one breath when they first came out of the pan. Satisfaction!

Sauce Pork Steamed Bun

1. Wash the fresh pork front leg meat and cut into large pieces, put it in a pot and boil for about 20 minutes to remove blood foam; Remove the cooked meat, rinse it with warm water, peel it, and cut it into 1 cm square pieces;

2. Put the oil in the pan and heat, add the diced pork and stir-fry until all the color changes. Add the cooking wine and stir-fry a few times; remove the green onion leaves and leave the green onion and chopped. Put it into the pan with the minced ginger and stir fry to get the fragrance; add the sweet noodle sauce and Stir-fry the soy sauce evenly;

3. Add boiled water to the pot and add the diced meat, add star anise; turn to a low heat and simmer for 40 minutes, until the meat is soft and rotten;

4. The stewed diced meat is collected and the juice is ready for use; when stewing the meat, we come to mix the noodles, take 300 grams of wheat flour and put it in a basin; add 3 grams of yeast to 180 grams of warm water (not more than 40 degrees) to melt, and pour the yeast water into the flour Medium, stir into large pieces of dough;

5. Knead the dough into a smooth dough, so that the basin is smooth and hands are light, cover with plastic wrap and put it in a warm place to ferment to 2 times its size; Take out the fermented dough, vent, knead it smoothly, knead it into 12 pieces Agent

6. Sprinkle some flour on the agent, flatten it, and roll it into a thick and thin crust around the middle; Put on the sauced diced meat;

7. Wrap into steamed buns, put them in a steamer, cover the pot, let stand for 20 minutes, for the second fermentation; 20 minutes later, turn on the fire, first until the water boils, turn to medium and low heat for 15 minutes, turn off the heat, 5 After a few minutes, open the lid and take it out.