2. Diced bamboo shoots, squares within 1 cm, not too big. Boil water and add a spoonful of salt for about 3 minutes to remove astringency;
3. Dice the pork and separate the fat meat from the lean meat.
4. Boned chicken legs and diced. Don't throw the chicken skin, cut it with the meat. Don't throw the chicken bones, you can keep the soup. Next, dice the soaked dried mushrooms, dried fungus and fresh mushrooms;
5. On the gas stove, cook the diced fat on medium and small fire. Stir-fry until golden brown in the picture. Don't squeeze it dry, oil can be produced.
6. Add ginger slices and garlic cloves, stir-fry the diced lean meat until it changes color, and then add the diced chicken legs and stir-fry until it turns white;
7. Add 50 grams of cooking wine, stir fry evenly, and simmer for a while until the wine is slightly dry;
8. Add diced bamboo shoots, diced mushrooms and diced auricularia in turn, and stir them evenly;
9. Next, add seasonings: 30g light soy sauce, 30g dark soy sauce, 35g oyster sauce, 30g seafood sauce, 50g soy sauce, pepper powder 1g, 20g yellow rock sugar. You can take a bowl in advance to mix all the above ingredients and pour them into the pot;
10. Add the water soaked in dried mushrooms, and the amount of water is based on the fact that the ingredients in the pot are basically not used. After the fire boils, cover the pot and stew for 30 minutes, then boil the pot to collect juice, add some salt to taste, and you can adjust it yourself without adding it. At this time, pay attention to the heat and stir fry from time to time to prevent sticking to the bottom.
1 1. Collect the juice and leave a little soup;
12. Take out the pan, let it cool and put it in the refrigerator. The finished stuffing is about1500g;
13. Take it out of the refrigerator the next day without spilling the cup;
14. Choose a recipe for steamed stuffed bun skin that you like and start making steamed buns;