Preparation materials: 500g all-purpose flour, 500g pork, 400g mushrooms, 150g crab mushrooms, 10g dried fungus, 1 green onion, 10 slices of ginger, 1g yeast powder, 0.5g edible alkali, appropriate amount of salt, 25ml vegetable oil, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, appropriate amount of sesame oil, 1 teaspoon white pepper powder, 30 peppercorns, 300ml water
Preparation steps:
1. Add flour Yeast powder, slowly pour in water, knead into dough, cover and ferment.
2. Adjust the filling while the dough is fermenting, or make the dough and ferment it one night in advance. Soak Sichuan peppercorns in hot water (for preparing meat filling).
3. Wash the shiitake mushrooms and crab-flavored mushrooms, blanch them and chop into small pieces. After soaking the fungus, wash and chop into pieces.
4. Mince the pork, let the pepper water cool naturally, filter out the pepper, slowly pour it into the meat filling, and stir clockwise.
5. Heat a pan, add a little oil (about 5ml), put the shiitake mushrooms and crab mushrooms into the pan, add a little salt, light soy sauce, and white pepper, and stir-fry for about two to three minutes. .
6. Pour the fried shiitake mushrooms, crab mushrooms, fungus, chopped green onion, and minced ginger into the meat filling basin.
7. Pour about 20ml of oil into another pot, heat it, let it cool, then pour it into a basin, add dark soy sauce, salt and sesame oil, and stir clockwise evenly. (The entire filling process needs to be stirred in the same direction).
8. Dissolve the edible alkali with hot water, pour it onto the dough, and knead until the surface is smooth. Cover and let rise for another 30 minutes.
9. Place the dough on the chopping board, cut into pieces and knead into uniform sizes.
10. Roll out the bun skin into a thick middle and thinner sides.
11. Put the meat filling.
12. After wrapping, put it in the steamer and put it into the pot with cold water. Bring to a boil and steam for 15-20 minutes, the time will depend on the size of the buns. After steaming, simmer for 2 minutes before opening the lid.
13. The three-bacteria fresh meat buns are out of the pot.