pork

fans

Pixian bean paste

white pepper

oil

Light soy sauce

Coriander or onion

salt

sugar

bag

Water150g

300 grams flour

30 grams of sugar

Yeast 3 g

Method for making minced meat vermicelli bag

Soak the vermicelli in advance, wash the pork and chop it into minced meat.

The minced meat is marinated with soy sauce, oil, white pepper and a little sugar. Cut the vermicelli into four to five centimeters. Cut coriander or onion into chopped green onion.

Put oil in the pot, add a spoonful of Pixian bean paste, add minced meat, stir well, add appropriate amount of water (putting vermicelli directly is easy to stick to the pot), then add vermicelli and season with salt, sugar, soy sauce and pepper. Add chopped green onion before serving. (vermicelli is very absorbent, so add water properly, otherwise the steamed stuffed bun will taste very dry. )

Yeast is hydrated into yeast water, added with flour and sugar, kneaded into smooth dough, and fermented to twice the size. Step 2 minced pork vermicelli bag

Vent the fermented dough, divide it into even small portions (I divide it into 3 1-34g, *** 15), roll it into small disks with thick middle and thin sides, wrap it with stuffing, and knead the buns with minced pork vermicelli. Step three.

Put the steamed stuffed bun in the pot, put it in cold water, simmer, wake up when the water boils, turn to medium heat for eight minutes, and steam for three minutes after turning off the heat.