Ingredients

Stuffing: 600 grams of lean pork, about a pound of cowpeas, not weighed: 1 spoon of cooking wine (tbsp) 1 spoon of light soy sauce (tbsp), half a spoon of dark soy sauce (tbsp) ) Oil consumption: 1 spoon (tablespoon) Thirteen spices 1 small spoon (salt spoon, about 2g) Salt, chicken essence appropriate amount onion, ginger, carrot appropriate amount dough# Teacher Zhu Cimei’s steamed bun recipe flour 500g yeast 8g baking powder 6g sugar 30g warm water 270g

How to make minced pork and cowpea buns

Put all the ingredients for the dough into a dough mixer, or use your hands

to make a smooth dough and cover it with plastic wrap Ferment at room temperature for 1-2 hours. I sometimes leave it overnight and leave it in an air-conditioned room at around 24 degrees Celsius at night. The buns will not rise too much if you get up early.

Then prepare the fillings and chop the lean pork into minced meat. It doesn’t have to be particularly delicate, a bit of meaty texture is more delicious. Chop onions, ginger and carrots into fine pieces

Wash and cut the cowpeas into small pieces

What I make is cooked meat filling, which is chewier than raw meat filling.

Add the minced meat in a hot pan with cold oil, stir-fry over low heat

Add the minced ginger, cooking wine, light soy sauce, dark soy sauce, oil, salt, chicken essence and thirteen spices and stir-fry

Next Stir-fry the minced carrots

Stir-fry until the soup dries up and the minced meat is fragrant. Turn off the heat and sprinkle with minced green onions

After the minced meat cools down, add the cowpeas and adjust again according to taste Add appropriate salt and the filling is ready

Knead and deflate the dough, add the ingredients and wrap it into buns, then steam it for 20 minutes

The minced pork and cowpea buns are ready La, take a bite of this in summer, it’s absolutely delicious