Sauerkraut Vermicelli Pork Bun
by CH forever
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash sauerkraut, chopped and drained.
2. Put it in a pot and stir-fry on low heat without adding any oil.
3. Put the vermicelli in a pot of boiling water and cook.
4. The vermicelli is cut into small pieces and put together with sauerkraut.
5. Stir in the light soy sauce.
6. Chop the lean pork and add all the seasonings except light soy sauce and corn oil.
7. After the corn oil is heated in the pan, pour it into the meat and stir evenly. Stir for 50 times.
8. Then mix the sauerkraut vermicelli with the meat filling evenly. Keep in the refrigerator.
9. The main ingredients are mixed together and kneaded into a smooth dough. After an hour and a half, the dough will be ready, and then knead out gas, as shown in the figure.
10. Divide the dough into four portions, take out one portion, and knead into long strips.
11. Cut into syrup.
12. Knead into a round shape and pack in the filling.
13. Wash the steamer in advance, drain and grease, and put in the steamed buns.
14. Cover the pot and leave it to ferment for about 20 minutes. Steam on the fire, steam for 15 minutes after the water is boiled, turn off the fire and steam again for 5 minutes. It's ready to be out of the pot.
15. It's delicious.
