Accessories: oil and salt, starch, barbecued pork sauce, onion, soy sauce, cooking wine, oyster sauce, baking powder, baking powder, ginger and garlic.
1. Cut the plum blossom meat into slender strips and add seasonings such as barbecued pork sauce, onion, ginger and garlic, soy sauce, cooking wine and salt;
2. After grabbing it evenly, stick some small holes in the meat with a fork, marinate it in the refrigerator for more than three hours, take it out, and turn it over a few times in the middle;
3. Spread the marinated meat on a baking tray with tin foil paper;
4. Bake in a preheating oven 180 degrees for 35 minutes;
5. Take it out in the middle and spread the marinated juice on one side. Apply a layer of honey in the last five minutes after taking it out;
6, make the fork barbecue well;
7. Cut into small pieces;
8. Heat the pot, pour in the right amount of oil, fry the pickled raw materials and take them out;
9. Boil the marinade together;
10, adding starch, sugar and oyster sauce to taste;
1 1. Pour the cooked juice into the diced barbecued pork and mix well, and the barbecued pork stuffing is ready;
12. Mix the flour into the pot, add warm water and flour with yeast powder to make smooth dough, and cover it for fermentation;
13. Add baking powder to the fermented dough, cover it evenly, and bake for 10 minute;
14, after the dough is baked, it is exhausted and kneaded into smooth dough;
15, kneaded into strips, and cut into appropriate dosage forms;
16, roll into a round piece and wrap the prepared pork bun stuffing;
17, after wrapping, wrap it for ten minutes;
18, put the pot in boiling water and steam for eight minutes;
19. Turn off the fire and cover the pot for one minute, so that the steaming barbecued pork bun is ready;
20. bring a pot of tea
@ Shi Niang 703: I tried to make barbecued pork buns today. Mr. Wang said the taste was comparable to that in the hotel.
@ Whose scenery: flowering! Happy. I haven't tried it before, but it's still a matter of formula and fermentation. Barbecued pork was a little salty at first, but later it was found that steamed buns were quite suitable.