Main ingredients? 4 kinds

500g all-purpose flour

400g pork

400g celery

100g kohlrabi< /p>

Accessories? 2 types

Onion and ginger in appropriate amounts

Yeast 8g

Seasonings? 7 types

Oil in appropriate amounts< /p>

Adequate amount of salt

15ml light soy sauce

3g MSG

5g soft white sugar

5g Shisanxiang

10ml of cooking wine

Cooking steps? 18 steps

Step 1

I used a bread machine to knead the dough, but I forgot to check the time and it was too hot. .

Step 2

Take the pork belly out of the refrigerator and defrost it.

Step 3

Use a knife to cut into cubes. I feel that the buns taste particularly fragrant and taste better than mincing them.

Step 4

Pick off the celery leaves and blanch the kohlrabi in boiling water for 3 to 5 minutes.

Step 5

Take it out and squeeze it dry with cold water.

Step 6

Cut into fine pieces and chop.

Step 7

Cut the onion and ginger into fine pieces.

Step 8

Pour oil, salt, thirteen spices, monosodium glutamate, green onion and ginger, and sugar into the meat filling. Use chopsticks to stir in one direction while adding water to stir the meat filling. uniform.

Step 9

Put the chopped celery stuffing into the meat stuffing and stir.

Step 10

At this time, the dough on the panel has also risen.

Step 11

Shape into long strips and then knead into paste.

Step 12

Use a rolling pin to roll the bun skin into a thick middle and thin outer surface.

Step 13

Put the bun skin in your hands and put the meat filling inside.

Step 14

Pinch the edge with your right hand and push forward to close the mouth.

Step 15

Wrap the buns.

Step 16

After all the buns are wrapped, let them rest on the panel for a while.

Step 17

Then place it on the wet drawer cloth pot curtain, leaving a gap in the middle.

Step 18

Put cold water in a pot over high heat and boil for 15 minutes before it is cooked. Don't open the lid immediately. Wait 2 or 3 minutes before opening the lid. The buns inside will stop smoking.