Health benefits
Pork belly: moisturizing
Cooking wine: low protein
Ingredients
Four ( 300 grams ) | Yeast ( 2 grams ) |
White sugar ( 1 spoon ) | Salt ( a little ) |
Sauerkraut ( Half a head ) | Salt ( appropriate amount ) |
Dark soy sauce ( Appropriate amount ) | Homemade Sichuan pepper oil ( Appropriate amount ) |
Sesame oil ( appropriate amount ) | Five-spice powder ( appropriate amount ) |
Chicken Essence ( Adequate amount ) | White pepper ( appropriate amount ) |
Pork belly ( 200 grams ) | Cooking wine ( appropriate amount ) |
Onion and ginger ( appropriate amount ) |
Recipe for Xinwen Gourmet Sauerkraut and Pork Buns
1.Half a piece of homemade sauerkraut and 200 grams of pork belly chopped into minced meat.
2.Cut into small pieces.
3.Chop into filling and squeeze out excess water.
4.Put everything into a basin, fry an appropriate amount of pepper oil, and filter it with a colander.Get out the peppercorns.
5.Add dark soy sauce, cooking wine, allspice, white pepper, chicken essence, and salt sesame oil.
6. Stir evenly.
7. Add 2 grams of yeast, sugar, salt and warm water to 300 grams of flour to form a dough.
8. Seal the plastic wrap and wait for initiation.
9. It will be posted after an hour.Just click it and it won’t retract..
10.Knead the risen dough repeatedly to make a small dough.
11. Roll out the dough.
12.Put in the fillings.
13.Pinch tightly with the thumb and pinch with the index finger.
14.A complete bun is ready.
15. A handful of snow peas adorn the mouth of the bun.
16. Such buns are very beautiful.
17. Place in the pot for secondary fermentation for 15 minutes.
18.Steam over high heat for 20 minutes.
19. Do not open it immediately after turning off the heat, and open it after 3 minutes.
20.A pot of soft steamed buns is ready.
21.Finished product picture
22.Finished product picture
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