2. Marinate a pot of meat in advance: put homemade seasoning on the pork belly with skin, cook it in a rice cooker, soak it in soup and naturally cool it, and fully absorb it.
3. Dry Pleurotus eryngii and put it into a large basin; Soak in cold water to make Pleurotus eryngii dry and soft; Wash with cold water several times to remove the smell of dried vegetables.
4. Put the medium-gluten flour, dry yeast and normal-temperature water into a basin, knead it into smooth dough, cover it, and put it in a warm and humid place for fermentation.
5. Squeezing Pleurotus eryngii, cutting into pieces, and granulating with a cooking machine; Squeeze the minced powder with water again and put it into a basin.
6, diced sauce meat, fat and thin.
7. chopped green onion.
8. Put minced meat with sauce, minced Pleurotus eryngii and chopped green onion into a basin, scoop in appropriate amount of sauce and gravy, sprinkle with appropriate amount of salt and mix into greasy buns.
9. The dough is twice as big as before. Knead on the chopping board for 3-5 minutes to make the dough smooth and delicate. Rub into long strips, cut into balls of uniform size, and roll them into round skins with slightly thicker middle and thinner edges.
10, take a proper amount of stuffing and put it on the round skin. How much stuffing you have depends on yourself.
1 1. Make steamed buns in your own way.
12, the wrapped buns are placed on the curtain and stacked in the steamer covered with drawer cloth, leaving room for expansion; Cover and let it stew for about 20 minutes.
13. When the dough 1.5 times the original size, steam over high fire, steam after SAIC 15 minutes, and stew for 5 minutes.