Ingredients: 800g pork (leg) and 500g flour.
Accessories: 5 tablespoons of braised soy sauce, 5 slices of pepper 10, 5 slices of ginger, 5 teaspoons of white pepper 1 0, 2 slices of star anise, 5 slices of cinnamon 1 0, 5 slices of clove, 5 slices of crystal sugar, fennel 1 0, and tsaoko.
Steps:
1, I use pork forelegs with skin, or I can use the best pork belly, depending on my personal preference.
2, the pot is hot, pick up the meat, the skin is facing down, and the skin is scalded. Turning the skin is to make the skin taste more elastic. If possible, you can also burn the skin on the fire until it is brown and then scrape it.
3. Scrape the pigskin with a knife after branding, and then wash the pork.
4. Enlarge the meat into a bowl and put it into the cured meat in the raw materials, including 2 tablespoons of braised soy sauce and the remaining 3 tablespoons of braised soy sauce for stewing.
5. Give the pork a full massage, so that the marinade can be evenly attached to the surface of the pork, which is easy to taste. Then cover it with plastic wrap and put it in the refrigerator for more than two hours.
6. Boil the pot with boiling water, put the marinated meat and gravy into the pot (you can chop the meat into large pieces), and add all the stew raw materials mentioned in the raw materials section of the article. After boiling, skim off the floating foam, turn to low heat, cover the pot and stew for about an hour.
7. Cook steamed buns while stewing meat. Add yeast to the flour, use warm water to make dough, then cover it with plastic wrap or wet cloth and let it stand for about 10 minute. Because it's summer and the temperature is very high, just put 10 minutes, and you can make white steamed buns without waiting for the dough to ferment completely. If it is winter or when the temperature is low, the time to stand and relax can be extended to half an hour.
8. Divide the loosened dough into small portions, and I will divide it into 12.
9. Take a small amount and roll it into a cow tongue with a rolling pin, as shown below.
10, then roll it up from top to bottom, stand it up and flatten it, as shown below.
1 1. Do all small doses in turn.
12, then roll out the dough and round it.
13, pan, without oil, put in white steamed bread, cook over low heat, pay attention to turning over.
14, look, the baked white steamed stuffed bun.
15, another close-up, no oil fragrance, full of fragrance.
16, baked white steamed bread and stewed meat.
17, take out a piece of meat, chop it on the chopping board, add some soup to the pot while chopping, cut the white steamed bread in the middle with a knife and stuff the meat in. You can cut some parsley or green pepper into it. It tastes delicious.