Beans, pork, soy sauce, yellow wine, honey, pepper, oil and onion.

working methods

1. Wash and blanch the beans for fifteen minutes, and remove the cold water. Cut into 3 mm long sections.

2. Cut the meat into thin strips, then dice it, add soy sauce, yellow wine, honey, pepper oil and onion, mix well and marinate for one hour.

3. Stir the meat in a wok, pour it out, add the beans and mix well with salt.

4. Add yeast water to the dough to make it smooth until it is several times larger than the original dough. Divide into small pieces, roll them into thin slices, wrap them into buns, and put them in a cold water steamer for secondary proofing.

5. Turn off the fire for 20 minutes after the ignition water is turned on, cover the pot and stew for three minutes, then take it out.

skill

Beans must be thoroughly cooked before they can be eaten. Immature beans can be poisoned. When blanching beans, add one gram of edible alkali powder and immediately cool it with ice water to make it greener. It is easier to cut the meat before freezing.