condiments

flour

500 grams

yeast

5 grams

condiments

coriander

Proper amount

pork belly

Proper amount

water

Proper amount

step

1. A piece of pork belly.

2. shred and then dice.

3. Cut into minced meat and season with cooking wine, salt and a little soy sauce.

4. Wash the parsley.

5. Cut into small pieces and then chop them.

6. Mix chopped coriander and meat stuffing together to form coriander meat stuffing.

7. Mix flour and yeast, add water appropriately, knead into smooth dough, and ferment in a warm place.

8. Send it to about twice the size of the original dough.

9. After taking out the exhaust, knead it into strips and cut it into small dough.

Take a small piece of dough and roll it out with a rolling pin.

10. Pack a proper amount of coriander meat.

1 1. Pick up the edge of the dough, crumple it, and wrap the buns.

12. Brush the oil on the steaming rack, tidy up the wrapped buns and wake up for about half an hour.

13. After SAIC, turn to medium heat and steam for about 20 minutes, and turn off the heat for about 3 to 5 minutes.

Delicious steamed buns are out of the pot ~ ~

skill

After the steamed buns are wrapped, they are put into the steamer to wake up for about half an hour, which is softer and more delicious.