Tools/materials hawthorn, clam meat, pork belly, flour, peanut oil, salt and so on.
0 1 fresh hawthorn1000g, wash and prepare. Add water to the pot and boil a few drops of vegetable oil (so as to ensure its green color), put it in hawthorn blanching water 1 min, take it out and put it in a container, rinse it repeatedly with cold water and cool it. During soaking 12 hours, change the water several times to remove the bitter taste of hawthorn.
Add 5g of yeast powder into the container, dilute it with warm water, then add about1000g of flour, stir it evenly with chopsticks until there is no dry flour and dough, and put it in a warm place for fermentation, and it will be twice as big as before.
Clean the impurities in the clams repeatedly, control the water and put them into the boiling pot. Don't add water until the shells open. After cooling, take the clam meat and put the original soup of the boiled clam away.
Rinse 300g pork belly and cut into pieces or pieces. Add a little more peanut oil to the hot pot, add diced meat and stir-fry until oil comes out, add a teaspoon of bean paste and a little cooking wine to continue to stir-fry until fragrant, and then turn off the heat. Add clam meat, stir well and let it cool for later use.
05 Soaked hawthorn is squeezed out and chopped into pieces, and 200 grams of leeks are selected, washed and washed repeatedly, and cut into pieces. Put the chopped hawthorn and leek powder into a cool fried meat pot, add a proper amount of salt, oyster sauce, sesame oil and the original soup of boiled clams and stir well.
Spread dry flour on the chopping board, knead the fermented dough repeatedly for 5 to 10 minute to make the dough have no holes, knead it into strips and cut it into dough with uniform size, then knead it one by one and place it for 10 minute, and then roll it into buns with a slightly thicker middle and a thinner edge.
07 Put enough stuffing in the middle of the steamed bun skin, crumple it, wrap it into steamed buns, put it on clean corn cob leaves, add enough water into the steamer, heat it to about 40 degrees, put the steamed buns on the steaming curtain, cover the lid, continue to wake up for 20 minutes, then start steaming, and then start counting 15 minutes to turn off the heat and take it out.
08 finished product! Start enjoying the delicious food on the tip of your tongue!
Special reminder of the original starting guide, can not be reproduced without permission!