Flour? (moderate amount)

Barbecued pork? (moderate amount)

ingredients

cookware

steamer

Dissolve the yeast in warm water and let it stand for 5 minutes.

Adding yeast water into flour to form soft dough, wrapping with plastic wrap and fermenting until it is 5 to 2 times as big as the original1. Gently squeeze the dough by hand to remove bubbles.

Add sesame oil and sugar to the dough and continue kneading.

Rub until the flour is soft and moderate, wrap it with plastic wrap and ferment to a certain extent, and then rub it evenly for use.

Cut pork belly with pork tenderloin 1: 1 into small diced meat.

Heat a little oil in the pan, add the diced pork, add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1/2 tablespoons chicken essence and stir fry evenly.

Add the water of onion and ginger into the meat stuffing and mix well.

Tear the kneaded dough into small dosage forms, and press them into steamed stuffed bun bags and put them into stuffing.

Fold into steamed stuffed bun blanks. (It's the first time I packed a bag, so I left a mouth, so I don't worry about not bursting.)

Place the raw steamed buns in a steamer and steam them on fire.

When the fire boils, turn to low heat 15 minutes. Turn off the fire and simmer for 2-3 minutes before opening the lid.

Tip:

1, the bursting of steamed stuffed bun has nothing to do with the tightening in Neko. If it wants to explode, it will explode no matter how tightly it is closed.

2. The explosion of steamed buns is not in what steamer is used for steaming, but in the noodles. The steam bag burst has nothing to do with the plate.

3. The steamed stuffed bun with a popping mouth does not need to relax before entering the boiling water, so it can be steamed directly.