Ingredients: 500g high gluten flour, 250g cold water, 5g yeast, 5g sugar 15g baking powder, 50g pig fat.
Stuffing: 500g local pork, one onion, one ginger, two Amomum tsaoko, six star anise, 30ml Tuodong soy sauce, mushrooms, eight flowers and 30ml peanut oil.
Kitchenware: air fryer
Practice:
1 Prepare the stuffing first, soak the mushrooms in Kamikiri Xiaoding, wash and shred the onion and ginger, put the oil in the pan, fry the onion and ginger, take out the onion and ginger, add the chopped pork belly and stir fry, add Tsaoko, star anise and Tuodong soy sauce, and stew for 40 minutes. Then separate the pork belly from the fat, put the fat into the pot for refining, saute the chopped mushrooms, pour the lean meat into the pot for stir-frying, pour the gravy to dilute and stir well, and then refrigerate the stuffing for later use.
2 Pour the flour into the basin, add yeast, sugar and baking powder and mix well. Slowly add cold water to make a smooth dough. Do surface light, basin light and hand light.
3 Without proofing, roll the dough directly into a big dough. Brush the dough with a layer of softened lard. Then roll up the dough from the side, roll it into long strips, and put some water on the mouth. Roll the rolled strip tightly while stretching it, and pull it into 80g flour paste. Crush the dough, wrap the stuffing, and tighten the mouth. Put the wrapped crispy embryo into a steamer and let it stand and ferment for 30 minutes.
4. Boil the water in the pot, then put it into the bag and steam for 15 minutes. There is no need to preheat the air fryer. Put the bag into the basket. The air fryer is electronic. Set it to the function of ribs and bake for 15 minutes. Bake in an air fryer until golden. When eaten hot, it is crisp outside and soft inside, which is especially fragrant.