Xiao Long Bao
1.
Mix flour, water and yeast to form a smooth dough;
2.
Leave the dough to ferment to twice its original size;
3.
Wash and chop pork belly, add salt, peanut oil, light soy sauce, ginger, and chives to marinate for 5 minutes;
4.
The fermented dough is kneaded and vented, and then kneaded into smooth strips and divided into small balls;
5.
Roll the dough thin;
6.
Put the scallions in the meat and tighten the mouth;
7.
Put edible steaming paper on the steamer mat, put the steamed dumplings in the steamer and let them stand for 10 minutes; PS: Leave enough space between the steamed dumplings, the steamed steamed dumplings will become larger.
8.
Put it in a pot and steam for 10 minutes in separate water; PS: The size of the fire is different, and the steaming time is different.
9.
After steaming the buns, turn off the heat and open the lid for 3 minutes.
Tips:
1. There must be enough gaps between the dumplings, otherwise the steaming and squeezing of the dumplings will be affected;
2. The ratio of yeast to flour is different for different brands, and the dosage ratio is slightly different;
3. The temperature is different, and the fermentation time is different.
