How to make meat buns

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  1.Put minced ginger into the pork belly filling

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  2.Add more minced green onions

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  3.Add appropriate amount of salt, light soy sauce, thirteen spices, and cooking wine

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  4. Stir evenly in one direction so that the meat filling can be easily chewed.Stir evenly and then marinate for 30 minutes to get the flavor.

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  5. Remove the Chinese cabbage leaves, wash them and cut them into shreds

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  6.Cut into small pieces and finally chop into pieces

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  7. Add the chopped cabbage to the meat filling, add an appropriate amount of cooking oil, add an appropriate amount of sesame oil, and an appropriate amount of salt

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  8. Stir well in one direction without squeezing out the water from the cabbage, so that the buns will be tender and juicy

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  9.Sprinkle some base on the chopping board, take out the dough, knead it to deflate the dough, and steam the buns.Don’t knead it too hard

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  10. Cut into evenly sized noodles and knead each one., the steamed bun skin will be softer and chewier

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  11.Take a section, Press it and use a rolling pin to roll it into a piece with a thick middle and thin edges.Do not roll the bun skin too thin, otherwise it will easily become dead during the steaming process.

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  12. Take a bun wrapper and put it in your hand, put in an appropriate amount of meat filling, hold the pleat with one hand, and cover the vegetable filling with the other hand, twist and pinch the pleat, the pleat should be Take it to the middle, turn it while holding the pleats, and finally close the mouth and reunite it, so that the bun embryo is ready

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  13.Wrap them one by one

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  14. Add water to the pot and put it into the steamer In the pot, let it rise for 10 minutes, turn on high heat and steam, steam for 20 minutes, turn off the heat and simmer for 2 minutes, then turn off the heat