1. Let's cut the barbecued pork into cubes, then stir-fry it in the oil pan and add the barbecued pork sauce. Salinity can be adjusted according to our own taste. If you like something heavier, add more barbecue sauce. Stir the barbecued pork and barbecued pork sauce evenly, and you can go out of the pot. Wrap it in steamed buns and make barbecued pork buns. After the stuffing is cooked, if there is still a lot of water, you can add some raw flour water to the stuffing, add it little by little while stirring, and then turn off the heat.
2. Barbecued pork sauce can be put properly and tastes particularly good. Note that after the meat is cooked, it is more important to thicken it with starch water. The stuffing made in this way looks particularly shiny and there is more juice in the stuffing. It is easier to set in the refrigerator for a while, and the sample of steamed buns is very important. The dough needs to be twice as big as the original dough for the first time, and the autogenous flour used for family banquet steamed bread is very easy to use. The steamed bread skin is fermented once and steamed in boiling water, which can be steamed directly for 15 minutes. Don't stew after turning off the fire, just open the lid.
3. After fermentation, old flour seeds contain a lot of beneficial trace elements, which is better for human body. Moreover, the dough made is smooth, elastic and delicious, which is much better than the general loosening agent. A barbecued pork bun is about 1 to 1. The stuffing of barbecued pork buns is generally pork belly and half plum meat, which is more suitable for northerners and sweet but not salty. The above is the answer to the question about what should be paid attention to when preparing barbecued pork buns.