Ingredients preparation: pork stuffing

800g, shredded radish 1000g, a piece of dough, 50g of vegetable oil, appropriate amount of soaked vermicelli, 30g of soy sauce and 4g of salt.

Practice steps:

1 Wash the radish, shred it with a silk scarf, cook it in a cold water pot, boil the water and simmer gently to prevent overflow.

2. Dry the cooked shredded radish until it is warm, remove the excess soup, and chop it with a knife to make the shredded radish shorter.

3. Put more vegetable oil in the pot and stir-fry the pork stuffing in the pot.

4. Pour in a proper amount of soy sauce and soy sauce, color soy sauce, and season soy sauce; You can put onions, ginger and other seasonings according to your taste, or you can add vermicelli and stir.

5. Put the drained shredded radish into the meat stuffing and stir evenly, so that the soup and shredded radish are fully mixed. You can taste the salt to decide how much to add.

6. The fermented dough can be used when it is half baked. If you like the soft and waxy taste, you can wait until the dough is completely cooked, lift the dough and present fine pores. When the dough is 2-2.5 times larger than the original, the fermentation is successful.

7. Take out the dough, put it on the chopping board, exhaust it, knead it into strips, and cut it into dough of the same size.

8. Roll it into a round skin with a slightly thicker middle and a slightly thinner edge, and put a proper amount of pork and radish stuffing in the middle of the skin.

9. Wrap it in a bag. After the bag is wrapped, put it on the curtain for the second round.

10, when the size of steamed buns is 1.5 times of the original size, put them in cold water and steam for about 15 minutes; After steaming, stew for about 5 minutes before opening the lid to prevent the skin from shrinking due to sudden cooling.