Main ingredients

Pork belly

500g

Chinese cabbage

500g

Wheat flour

500g

Accessories

Olive oil

Appropriate amount

Salt

Appropriate amount< /p>

Sweet noodle sauce

15g

Yeast

10g

Onion

10g

Ginger

5g

Chicken Essence

3g

Shisanxiang

5g

Steps

1. 500g of flour;

2. 270g of yeast dissolved in warm water;

3. Pour the yeast water slowly Add flour and stir into snowflakes;

4. Knead the dough until it is smooth on your hands, basin and surface, then cover it and place it next to the heater to wait for fermentation;

5 .Scrape off the hair on the skin of the pork belly and wash it;

6. Cut the skin into 1 cm thick slices;

7. Cut it into strips and then into cubes;< /p>

8. Wash the cabbage and drain it;

9. Cut it into 1 cm dice, and add 3g of salt to the dish to remove the moisture; < /p>

10. Dice cabbage after squeezing out the water;

11. Chop onions and ginger into fine pieces;

12. Sweet noodle sauce and chicken essence;

13. Pour sweet noodle sauce, chicken essence, thirteen spices, minced ginger and olive oil into the meat filling;

14. Place the chopped green onions on one side of the meat filling, and wait until the entire meat filling is mixed. Stir while stirring, which can reduce the smell of green onions;

15. Add cabbage filling and stir evenly;

16. The dough has risen;

17. Knead it into a ball on the chopping board and let it rest for 5 to 8 minutes;

18. Roll it into a long strip and pull it into a ball that is larger than the dumpling skin;

19. Roll it into a thick edge in the middle Put a thin bun skin on it;

20. Put the filling on the bun skin;

21. Knead it together from one end;

22. In use Press the index finger of the right hand into a lace;

23. Wrap the Shandong pork buns;

24. Spray a little vegetable oil on the basket and put the wrapped buns on it, steam in cold water and high heat for 15 Minutes, after boiling the pot, it can be taken out and eaten after 5 minutes.

Tips

1. It is best to use pork belly for Shandong pork buns, without peeling it so it tastes more delicious;

2. When cutting cabbage Sprinkle a little salt on it to remove the moisture in the cabbage and maintain the fragrance and nutrition of the cabbage;

3. Stir the cabbage and meat filling together before wrapping, so as to avoid a little The water flows out;

4. The temperature is low in winter, and homes in the north have heaters. You can put the mixed dough pot near the heater, so that the flour can ferment easily