Shredded Carrot Pork Bun
1.
Add yeast to the flour, mix in an appropriate amount of water to form a floc, then knead it into a smooth dough, cover it with plastic wrap and leave it to ferment in a warm place.
2.
Peel the radishes and wash them.
3.
Cut the radishes into shredded radishes, add appropriate amount of salt, and marinate for about 30 minutes.
4.
Wash the hind leg meat, chop it into minced meat, add salt, chicken essence, and cooking wine and stir well. Add a little cold water and stir until it is strong.
5.
Chop the oil residue finely.
6.
Add the finely chopped oil residue into the minced meat and stir well.
7.
Put a little lard in the pot.
8.
The shredded radish that has been marinated for half an hour is squeezed out of water, and then fried in a pot.
9.
Put in light soy sauce, soy sauce.
10.
Stir evenly, then turn off the heat.
11.
Wait for the shredded radish to cool naturally and put it in the minced meat.
12.
Stir evenly and the shredded radish meat will be ready.
13.
Ferment to a dough that is 2-2.5 times larger.
14.
Take out the dough and knead it until it is smooth, then knead it into long strips and divide it into small pieces of about 30 grams.
15.
Roll the small agent into a dough sheet with a thick inside and a thin outside.
16.
Then put the fillings.
17.
Pinch it again and wrap it into a bun.
18.
After all the buns are wrapped, add cold water to the pot, put the buns in the dough for 60 minutes, and finally turn on the high heat to steam for 12 minutes and turn off the heat. Do not open the lid and keep it stuffy for another 3 minutes.
Tips:
The bun dough can be made softer, and it will be softer when steamed.
