How to make pork buns

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  1.Wash the pork and remove it.Remove the white meat and cut the lean white meat into cubes

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  2. Soak the mushrooms in water and cut them into cubes.

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  3. Cut the sausage into dices.If the shrimps are large, cut them into dices to avoid breaking the buns.Skin

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  4. Put the white meat in and heat it, heat the oil, and try to heat it until the white meat is crispy.It won’t taste too greasy

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  5.After the white meat is heated and the oil comes out, pick up the white meat and set aside Add oil to the pot, stir-fry the mushrooms, dried shrimps, sausages until fragrant, add the diced lean meat, continue to stir-fry, finally add the white meat, salt, sand tea, finally add cooking wine, stir-fry and turn off the heat.

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  6. Divide 250 grams of water into two parts, heat one part to 38 degrees, add yeast and dissolve , heat one part to 70 degrees, add sugar, dissolve, pour two parts water into flour, stir, and knead the dough

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  7.Knead until there are no flour particles, the surface is smooth and non-stick to the edge of the pan.Cover with plastic wrap and ferment.The fermentation time will vary depending on the weather.Ferment until it is 2.5 times the size of the original dough.Take out the dough and divide it into small pieces.Dough

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  8. Roll it into a skin, wrap it in the filling, put it in a steamer and let it rise for five seconds Minutes, turn on the heat, adjust the time according to the size of the buns, usually it will be cooked in fifteen minutes

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  9.After maturity Turn off the heat and open the lid of the pot to avoid simmering the water