How to make Sauce Pork Buns

Sauce Pork Buns are a very delicious food. I can show you how to make Sauce Pork Buns.

Main ingredients for food preparation: 1,000 grams of flour, 300 grams of green onions, and appropriate amount of pork.

Prepare seasonings; 3 tablespoons of peanut oil, 3 tsp of sweet noodle sauce, 3 tsp of salt, 2 tsp of soy sauce, 2 tsp of cooking wine, more or less sesame oil, and appropriate amount of pepper according to personal taste , the right amount of sauce.

Steps for making steamed buns with soy sauce: Pour baking powder into the flour, pour in an appropriate amount of water, and knead it. After kneading the dough, put it in a basin to rest, then chop the pork into pieces. Chop the green onions and mince the ginger. Put the meat stuffing into a basin. Add peanut oil, sesame oil, noodle sauce, soy sauce, salt, cooking wine, and minced ginger in the basin. Stir the seasonings and meat evenly and marinate. Leave for half an hour, then add the chopped green onions into the marinated pork, stir evenly, take out the woke noodles and knead them into long strips, cut them into small pieces, dry them into slightly thicker dough, and add the stirred meat The stuffing is placed on the dough, and then pleated and closed to make buns. The wrapped buns are placed on the steamer to rest for ten to twenty minutes, and then steamed over high heat for eighteen to twenty minutes before they are ready.

Soy pork bun filling recipe

Pork belly, minced ginger, chopped green onion, pepper, soy sauce, sweet noodle sauce, salt, cooking wine, peanut oil, sesame oil.

How to make sauced pork bun fillings

1. Ingredients: a piece of pork belly, minced ginger, pepper, soy sauce, sweet noodle sauce, peanut oil, sesame oil, green onions, and salt.

2. First put the whole piece of pork belly into a pot of cold water and cook it for 30 minutes over medium heat until cooked. Do not add any aniseed ingredients. After it cools, put it on the chopping board and cut it into small pieces. piece.

3. Then put oil in the pot, turn on high heat until the oil in the pot is 80% to 90% hot, then add minced pork belly and minced ginger, stir-fry for about a minute, add soy sauce, change to On medium heat, add pepper, salt and stir-fry for about 1 minute.

4. Finally, put the sweet noodle sauce into the wok and stir-fry evenly, then turn off the heat, take out the meat filling and let it cool, then add sesame oil, add chopped green onion, add cooking wine, stir evenly, so that the meat is sauced. The bun filling is ready.

How to make the best stuffing for steamed stuffed buns with soy sauce

1. Chop the pork into minced pork filling, add cooking wine and water to the pork filling and stir in one direction. Do not add the water all at once. Add the water while stirring until it becomes a smooth paste.

2. Cut the ginger and green onion into fine pieces.

3. Put the minced ginger and chopped green onion into the chopped meat filling in sequence, then add seasonings, salt, sesame oil, peanut oil, soy sauce, sweet noodle sauce, pepper, and stir the meat filling evenly. In this way, you will make a fragrant sauce meat bun filling. After wrapping, put it in a steamer and steam it until it is fragrant. You can try making it at home, it is very simple.

How to make Sichuan Sauce Pork Buns

1. The main ingredients of Sichuan Sauce Pork Buns: pork belly, flour, green onions, ginger, star anise, and Sichuan peppercorns.

2. Ingredients for Sichuan Sauce Pork Buns: sweet noodle sauce, light soy sauce, dark soy sauce, cooking wine, chili sauce, and a little salt.

3. Pour a small amount of baking powder into the flour, then pour in water, knead it into a dough, put the kneaded dough into a basin, cover it and place it in a warm place to let the dough rise. Thirty or forty minutes.

4. Wash the pork belly, cut it into large pieces and put it into the pot. Put the pork belly in cold water, turn on the high heat, put four or five slices of ginger, four or five spoons of cooking wine, two tablespoons of cooking wine into the pot. Three star anise and a little bit of Sichuan peppercorns, cook until the pork belly is tender and then take it out.

5. Let the cooked pork belly cool, remove the pork skin from the pork belly, and then cut it into small pieces the size of soybeans for use. Then cut the ginger into mince, chop the green onion into mince, and put them into a bowl. Ready to use.

6. Add a little oil to the pot and heat it up, then add the minced ginger and stir-fry over high heat for a while, not too long.

7. Then put the minced pork belly into the pot, change to medium heat and fry for three to four minutes

8. Then add two and a half spoons of sweet noodle sauce to the pot. About two or three tablespoons of chili sauce.

9. Add a little dark soy sauce and an appropriate amount of light soy sauce.

10. Then stir-fry over medium heat for 6 minutes, turn off the heat and take up the pot. Let the meat filling cool, then add the minced green onion and stir evenly. If the sauce of the meat filling is not strong enough, you can add a little salt, stir evenly, and then make it into a sauce.

11. Take out the rested dough, knead it until it is evenly kneaded, then knead the dough into long strips, cut it into small pieces with a knife, and cut the cut pieces into small pieces. Press the dough piece, then use a rolling pin to roll it into a slightly thicker dough. Put a little of the prepared sauce and meat filling on the dough, then make a pleat in one circle, and finally close it. After wrapping all the dough, put the lid on Cover the pot and let it rest for 20 to 30 minutes. Pour cold water into the steamer. Put the awakened buns on the steamer. Turn on high heat and steam for 20 minutes. Then turn off the heat. Open the pot lid and take them out to cool down. They are spicy. It's fragrant and delicious. If you like spicy food, you can add more chili sauce. Personally, I think the Sichuan-flavored pork buns are more delicious.