Ingredients required:

Dough: 500g flour, 300g water, 2g yeast

Stuffing: 400g pork belly, 5 mushrooms, 300g beans, a small amount of ginger Appropriate amount of dark soy sauce, appropriate amount of light soy sauce, a small amount of five-spice powder, a small amount of Sichuan peppercorns, 10 or so star anise, 1 cooking wine, a small amount of white sugar

Preparation method:

Stuffing preparation process:

1 , wash the pork belly and cut into large pieces.

2. Put the pork belly in warm water, add ginger, pepper, star anise, cooking wine, and cook until the pork belly is 8 mature.

3. While the pork belly is cooking, wash the beans, put them in boiling water and cook until they are 8 mature.

4. Soak the cooked beans in cold water.

5. After soaking the beans, drain them and cut them into small cubes.

6. When the pork belly is 8 mature, remove it and control the moisture.

7. Cut the cooled pork belly and mushrooms into small dices, and mince the ginger.

8. Put oil in the pot. When the oil is 70% hot, add minced ginger and stir-fry until fragrant.

9. Add the sliced ??pork belly and stir-fry continuously.

10. Fry the pork belly until the fat is translucent and the oil seeps out.

11. At this time, add light soy sauce, dark soy sauce, sugar, and five-spice powder and stir-fry continuously.

12. After stir-frying all the seasonings evenly, add the mushrooms and stir-fry for about a minute.

13. Then pour the fried pork belly directly into the chopped beans.

14. Add a small amount of salt and stir evenly, and the filling is ready.

Dough making process:

1. Use warm water to dissolve the yeast.

2. Slowly pour the dissolved yeast water into the flour, stir while pouring, and stir the flour into cotton wool.

3. Knead the flour into dough, cover with plastic wrap, and ferment at room temperature.

4. Ferment until doubled in size.

5. Divide the dough into desired sizes, roll into balls, cover with plastic wrap and let rest for 5 minutes.

6. Roll the dough into a round piece that is thick in the middle and thin around the edges.

7. Put appropriate amount of filling on the dough.

8. Place the dough on your right hand, pinch the dough with your left thumb and index finger, and pinch it in a circle. Press the filling with the big finger of your right hand to prevent the filling from spilling.

9. Wrap the bun tightly.

10. Place the wrapped buns on a basket covered with oil paper and let them rest for 10 minutes.

11. While the buns are resting, make hot water on the stove. When the water boils, put it in a basket, cover the pot, and steam over high heat for about 6 minutes. The buns will be steamed.

Tips:

1. The dough for buns should be moderately soft and hard. Buns that are too hard will not taste good, and buns that are too soft will not be easy to shape.

2. The mushrooms should be soaked in water in advance. It is recommended not to omit the mushrooms. Putting the mushrooms and the sauced meat together will enhance the flavor and is very fresh. It is much more delicious than adding chicken essence and MSG.

3. Do not overcook the beans. If they are too soft and take too long to steam, they will not taste chewy.

4. The shape of the buns is not important, but the mouth must be tightened, otherwise the soup will flow out and it will not taste good.

5. When steaming steamed buns, you need to adjust the time according to the size of your buns. My buns are slightly larger than Xiao Long Bao.

6. This time the noodles were a little too hairy. I added less than 1 gram of alkaline noodles before plastic surgery and it was ok.