Ingredients: pork, flour, yeast, vegetable oil, refined salt, soy sauce, sugar, five spice powder, flour paste, ginger
How to make sauce meat bun
1. Pour water into the frying pan and add the pork. Simmer for about half an hour. It’s best to easily insert the pork with chopsticks. Cut the stewed pork into pieces with a knife.
2. Take another small bowl and pour in proper amount of water. Pour in soy sauce, sugar and five spice powder, and mix well. Add flour paste and stir well. Add appropriate amount of refined salt according to the need to blend into juice.
3. Pour two tbsp vegetable oil into the frying pan, heat the oil, add ginger powder and saute until fragrant. Add minced pork and stir fry over low heat. Pour the prepared juice into the pot, stir fry it over low heat, take out the juice and let it cool.
4. Take a clean small bowl, pour in a small amount of yeast, pour in water, mix the yeast into yeast water. Slowly pour the yeast water into the basin filled with dry flour. While washing, use chopsticks to mix the flour into flour.
5. Knead the dough into soft and hard dough, cover it with plastic film or cover and let it ferment. After the first fermentation, take out the dough, knead well and continue to ferment.
6. Knead the re fermented dough well, cut it into dough (twice the size of dumpling dough), and roll it into a thick dough in the middle and a thin dough around. Dig the cooled meat paste into the dough and fold the dough into buns. Pack the steamed buns for about 15 minutes. Place the steamed buns on the cage drawer covered with steaming cloth (or brush a thin layer of oil on the cage drawer). Put the drawer into the steamer, bring to a boil and steam for 15 minutes. Don’t open the lid immediately after turning off the heat. Wait for 5 minutes before boiling to prevent the fluffy noodles from shrinking when they are cold.
1. The stir fried streaky pork sauce is fragrant, waxy and non greasy.
2. After the first fermentation, take out the dough and knead it well before the second fermentation.
3. Don’t open the lid immediately after turning off the heat. Wait for 5 minutes before boiling to prevent the fluffy noodles from shrinking when they are cold.