Succulent Pork Bun

Name: Succulent Pork Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork front leg; 7 segments shallot; 7 slices ginger; 3 pcs Aniseed; 1 Bay leaf; 1 piece Cinnamon; 15 capsules pepper; 3 pcs Dried chili; 30 liters Soy sauce; 30ml Red fermented bean curd juice; 8~10g salt

by Jesse Private

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

A bite of the meat is juicy, the green pepper minced meat is crispy and tenacious. The fatty meat that melts in the mouth is not fat at all, but it is more plump and oily, and the more you chew, the more fragrant. Compared with the pure lean pork bun with a little firewood, the fat and thin ones are more attractive. When choosing the ingredients, choose the fat and thin pork front legs. The fat and thin ones can be matched by yourself~"

Succulent Pork Bun

1. Cut the pork front leg into large pieces.

2. Put water in the pot, put the pork into the pot with cold water, blanch for 3~4 minutes after boiling, remove and rinse.

3. Put the prepared ingredients and seasonings in the pot in turn.

4. Add 1200 ml of water again.

5. Put the lid on the pot and start the function of 【Stewed Pork】.

6. After cooking, remove the meat and chop it together with the green pepper.

7. Cut the dough cake in the middle, stuff in the chopped meat and enjoy it.

Tips:
Water: 1200ml Function: [Stewed Crispy Pork]/[Sufu Hoof]/[Sauce Braised Beef] If you like a little more soup, you can control it beforehand during the juice collection stage.