1, stir-fry mushrooms first. Wash and cut mushrooms, shred onions and prepare several cloves of garlic. The purpose of garlic is not to flavor, but to test whether mushrooms are poisonous. When cooking, garlic cloves are poisonous and do not change color after eating. Heat the vegetable oil in the frying spoon, first add the onion and stir-fry until fragrant, then add the diced mushrooms and stir-fry until fragrant, and then add the bone soup and garlic slices to the fire to further burn the fresh fragrance of the mushrooms. When the bone soup is half cooked, start seasoning, add salt, pepper and chicken essence. When the bone soup is finished, the mushrooms are stained with oil and turn off the heat.

Fried mushrooms

Roasted mushrooms

2. Make fresh meat stuffing and stuffing. Wash the pork belly with acid, cut it into cubes, put it in a blender, add a spoonful of' steamed stuffed bun with meat sauce', then pour in the bone soup chopped green onion and Jiang Mo, stir well, then pour in the fried mushrooms, stir the spoon again, and finally pour in the mixed sesame oil to marinate for half an hour. Fresh mushroom steamed stuffed bun is ready.

Mushroom fresh meat stuffing

3. Make steamed buns with noodles. Add white sugar yeast oil into warm water, activate it, pour it into flour, stir it evenly to make dough, and then repeatedly press it 15 and 16 times in a dough press for fermentation. When it is twice as big, press it once or twice in the noodle machine, then roll it into strips, wrap it into buns, and put it in a warm place to wake it up again. When the steamed stuffed bun is soft, it can be put into a cage and steamed in boiling water for eight or nine minutes. Now it is about to enter autumn and winter, and the ratio of steamed stuffed bun noodles to water is 100: 58. If there is too little water, it is easy to dry the skin, and the steamed buns made are not smooth.

Mushroom fresh meat Bao

It should be noted that the umami flavor can be more prominent after the mushrooms are fried, but it is much worse without frying. Fresh meat should be added with bone soup to make it taste wider.