How to make Huaihua pork buns

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  1.Knead the dough first and make it look like the large handmade buns I sent.Let the dough rise naturally.Then prepare the bun filling.

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  2.Wash the pork and chop into small cubes, put it into a clean small basin middle.Pour an appropriate amount of yellow sauce and soy sauce into a small basin, stir evenly and set aside.

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  3. Boil the oil in a pot.When the oil is hot, add the anise and turn off the heat..Remove the anise from the pot and let it cool naturally for later use.

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  4. After washing the Sophora japonica and controlling the water, put it into another clean basin.Pour the chopped green onion, ginger, salt, and peppercorns onto the sophora flowers in the basin.

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  5.Use two pairs of chopsticks to stir evenly.Prepare the sophora flower stuffing and set aside.

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  6. Pour the prepared pork filling into the prepared sophora flower filling.Use two pairs of chopsticks to stir it up and down evenly, and the sophora flower pork filling is ready.

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  7. The bun filling is ready and the dough is almost ready.Divide into small portions Knead the dough, then roll out the dough and set aside.

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  8. Wrap the dough into the prepared bun filling one by one, and steam it In the pot, after the pot is boiled, steam for 30 minutes.Same as steamed buns.

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  9. It’s out of the pot and ready to eat.