Health benefits
Pork belly: moisturizing
Ingredients
Dried cowpeas ( 100g ) | Pork belly ( 800g ) |
Dough (well risen) ( Appropriate amount ) | Salt ( 3 spoons ) |
Dark soy sauce ( 3 spoons ) | Light soy sauce ( 3 spoons ) |
Oyster sauce ( 1 spoon ) | MSG ( 1 spoon ) |
Chicken essence ( 2 spoons ) | Chili pepper ( 3 ) |
Ginger ( 3 pieces ) | Green onion ( a paragraph ) |
Pepper pepper ( 10 pieces ) | Edible oil ( appropriate amount ) |
How to make steamed buns
1. Prepare an appropriate amount of dried cowpeas and wash them thoroughly.
2. Prepare a piece of pork belly, clean and peel it.
3. Cut the meat into small dices of about five millimeters.
4.Add an appropriate amount of water into the pot, put the dried cowpeas into the pot, heat over medium heat, and add the water Turn off the heat and continue soaking for 30 minutes.
5. Remove the cowpeas and clean them.
6.Cut the cowpeas into mince.
7. Cut the pepper into small sections and mince the green onion and ginger.
8.Pour an appropriate amount of oil into the pot (twice the amount of oil for normal cooking), and turn to low heat heating.
9.Put onion, ginger, chili and pepper into the pot and stir-fry until fragrant.
10. Then pour the meat into the pot and continue to stir-fry.
11. Stir-fry the lard and season when the pork changes color.
12.Add one spoon of salt, one spoon of chicken essence, three spoons of dark soy sauce, three spoons of light soy sauce, and one spoon oyster sauce and continue stir-frying.
13.Pour the dried cowpeas into the pot and continue to stir-fry.
14.Add two spoons of salt, one spoon of chicken essence and one spoon of MSG to season, stir-fry for two minutes That's it
15.Put the meat filling into a container and you can make buns.
16. Take out the dough and knead it well, and cut it into even pieces.
17. Then fold each dough several times and press it flat.
18. Roll the dough into a bun skin with a thick middle and a thin edge.
19.Put the meat filling into the middle of the bun.
20. Drag the bottom of the bun with one hand, and gradually close the bun with the other hand.
21. Place the wrapped buns on the chopping board and continue to ferment for about 20 minutes.
22.Add an appropriate amount of water into the pot, boil the water, and put it in the steamer to moisten it steaming cloth, and then place the buns evenly.
23.Steam for fifteen minutes and it is ready to serve.
24.Finished product picture
Tips
1.Quickly soak the dried cowpeas, then boil the water in which the dried cowpeas are soaked.Continue soaking for about 20 minutes;
2.If there is a lot of oil when making the buns, it is not suitable to seal.It is recommended to put the meat filling in the refrigerator for half an hour, which is super convenient when wrapping.
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