Health benefits
Cabbage: eliminate trouble
Sichuan peppercorns: stop diarrhea
Ingredients
Chinese cabbage ( 1000g ) | Pork filling ( 750g ) |
Salt ( appropriate amount ) | Chicken powder ( appropriate amount ) |
Onions (appropriate amount) | Ginger (appropriate amount) |
Shisanxiang ( 2g ) | Oyster sauce ( 5g span> ) |
Aniseed ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) |
Sugar ( 1g ) |
How to make pork and cabbage buns
1. Chop the pork filling into 30% fat and 70% lean meat, not too minced
2. Put all the seasonings in, mix the meat filling first, and leave it for 15 minutes.This is very important
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3.While waiting for the meat filling, fry the oil with peppercorns, green onions and aniseed, but do not burn it
4. Blanch the cabbage in hot water, take it out after scalding, and chop into small pieces, not too broken
5. Beat the baking powder with 35-degree warm water, add 1 gram of sugar, and make the dough well
6.Starting to wrap
7.How the buns look
8.Put it in the pot and steam for 18 minutes until it becomes
9.Another finished picture
10.Chopped onions and ginger
Tips
Don’t blanch the cabbage for a long time, mix the meat filling in advance, the filling will be bigger and more delicious😋
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