Preparation of ingredients: pork, pepper, flour, etc.
Practice steps:
To make meat dumplings with soup, it is necessary to prepare the stuffing one day in advance and put it in the refrigerator for one night, so that the meat stuffing will be fresh, delicious, tender and palatable, and the meat dumplings with soup can be steamed without jelly.
Put a proper amount of Zanthoxylum bungeanum granules in a small bowl, add 10 times the amount of water to soak 15 hours or more, and filter out impurities to obtain clean Zanthoxylum bungeanum water. The function of this pepper water is to freshen up and remove fishy smell. The steamed dumpling stuffing has no hemp smell, only fragrance.
Peel the pork hind legs, chop them into meat stuffing, put them into a stuffing pot, add pepper water (fresh soup such as chicken soup or mushroom broth can be used instead), beat them with chopsticks until the meat stuffing becomes sticky, let them stand for 1 hour, then add light soy sauce and stir well, cover them with plastic wrap and put them in the refrigerator for one night.
Take out the stuffing before preparing the buns, add walnut oil (which can be replaced by olive oil, corn oil or sesame oil), chopped green onion and Jiang Mo, and mix well in the meat to form the stuffing of the buns.
Steaming this kind of fresh meat buns with soup and dough also requires some skills. The key is to master the fermentation degree of dough. If the dough is fermented too much, the bun skin will be too soft, and the soup in the filling will be absorbed by the bun skin. However, if the dough is not fermented enough, it will not taste soft and fragrant.
The method of kneading dough is also very simple. Just like ordinary dough, knead flour, milk and yeast powder into smooth dough, cover it with a wet cloth and put it in a warm place for fermentation 1 hour.
Take out the fermented dough and knead it repeatedly for about 10 minutes, and knead out the bubbles in the dough as much as possible, cut it into several small flour agents and roll it into buns.
Wrap a proper amount of stuffing in a bag, knead it into your favorite shape and wake up for about 20 minutes. Put the woken buns in a steamer with cold water. After the fire boils, continue the fire, steam for 20 to 30 minutes, turn off the fire, and then open the lid for 3 to 4 minutes to finish.