Stir-fried Pork Buns with Plums and Vegetables
1.
Soak dried plums and dried shiitake mushrooms in warm water for later use.
2.
Flour, yeast powder, sugar are weighed and prepared.
3.
Put the sugar, water, flour, and finally yeast into the bread bucket in the order.
4.
Start the kneading program of the machine.
5.
The kneaded dough is taken out, rounded and closed, and then placed in a cooking bowl, covered with plastic wrap to allow it to ferment naturally.
6.
The soaked dried plums and dried shiitake mushrooms are all finely chopped.
7.
Pour edible oil into the wok and heat to 50% heat.
8.
Get dried plums and dried shiitake mushrooms.
9.
Stir-fry the aroma and add some water.
10.
Add half of the five-spice powder.
11.
Add steamed fish soy sauce.
12.
Simmer on medium-low heat for about 20 minutes until the moisture is dry, turn off the heat and let it dry.
13.
14.
Prepare fresh pork belly.
15.
After washing, peel and cut into small cubes, add oyster sauce, light soy sauce, sugar, chicken powder, refined salt and the remaining five-spice powder.
16.
Stir in the same direction and marinate for 30 minutes.
17.
Add the dried prunes and vegetables to the marinated diced meat and mix well to fill.
18.
The noodle fermentation was successful. (Pictured)
19.
Take it out and knead to exhaust.
20.
Divide into small doses.
21.
Roll it out into a dough that is slightly thicker in the middle and thinner on the edges.
22.
Take the minced meat and put it in the middle of the dough.
23.
Close your mouth according to your own methods.
24.
Make all the dough in turn.
25.
Put the second fermented buns in a steamer.
26.
After the water is boiled, put it on the pot and steam on high heat for about 25 minutes.
27.
Turn off the heat, steam again for 5 minutes, open the lid, you can enjoy it beautifully.
Tips:
1: Make a bun. Roll out one skin and wrap one. Now it is hot. When you wrap the last one, the first ones are basically ready for two. You can go directly to the steamer without wasting time.
2: Adding a small amount of sugar to the flour can promote the rapid fermentation.
3: Because it is diced pork belly and dried plums, the steaming time is slightly longer than that of ordinary stuffed buns.
4: Remember to brush the oil on the steamer grate. The silicone used by the wizard is non-sticky.
5: Pack the buns that can't be finished in one meal, put them in a fresh-keeping bag, put the frozen layer, and then return to the pot to steam it.