Preparation materials:
500 grams of pork, 550 grams of dough, a few slices of ginger, 1 piece of cinnamon, 1 star anise, 2 slices of allspice, 1 nutmeg, 3 pieces of icing sugar, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tsp. of salt, cooking oil, cooking oil in moderation.
(1) Preparation of stewed meat materials needed, as shown, I used the pork a little fat, and added two pieces of lean meat, a **** the amount of 1 catty, if the stewed meat, the ingredients are also needed to increase the amount.
(2) pot of oil, will be a small plate in addition to rock sugar in addition to all the seasonings into the pot to stir fry the flavor.
(3) After stir-frying, pour the hot oil together with the soy sauce and old soy sauce.
(4) put the clean meat into the pot, add almost just to be over the meat of the amount of water, and then just the soy sauce seasoning poured in together, put the rock sugar, and then according to their own tastes add the right amount of salt seasoning, can be stewed, with a slow stewed meat, the flavor will be in the meat, meat is also more flavorful, so it is not recommended to use the pressure cooker.
(5) Stewed meat, especially fragrant, coloring is very good, with chopsticks to move a little is also a slight tremor.
(6) now start the steamed buns, I used about 550 grams of dough, kneading yourself is 360 grams of flour, add about 190 grams of water, 3 grams of yeast, kneaded smooth room temperature fermentation of half a day is almost.
(7) Divide the dough into smaller portions of about 62 grams each, and cook 9 buns in a single batch.
(8) Take a dessert, flatten it, and roll it out into a long strip.
(9) Fold the cow tongue shape in the center and roll it up from one side.
(10) Roll into this small snail-shaped dough.
(11) Take another small snail-shaped dough, flatten it from the top down, and roll it out with a rolling pin to make a thinner disk.
(12) In a pan or pie pan, cook on low heat until brown on both sides.
(13) After cooking, cut the pastry in the center to form a pocket.
(14) Put the stewed meat on a clean plate, chop it up and put it in the bun.
(15) When you cut the meat, you can add two spoons of soup together, so that the texture will be more moist and flavorful.
(16) The bun is crispy and the meat is fragrant, fat but not greasy, and the aftertaste is endless.