How to make stuffed buns with mushrooms, carrots and pork

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  1.Add warm water to dissolve yeast powder, add appropriate amount of flour

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  2. Add water and flour and stir Form into a fluffy shape

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  3.Knead into a smooth dough and let it rest for two hours

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  4. The dough is fermented to prepare the filling.I bought the pork belly in the supermarket and let others mix it.Crush it, wash the mushrooms and squeeze out the water, shred the carrots, wash the onions and ginger and set aside

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  5. Chop the mushrooms, carrots, chives, and ginger into a bowl.Add cooking wine, light soy sauce, dark soy sauce, salt, seasonings, and pepper.Stir evenly, then add a little water and continue stirring.A little water is needed.Add little by little, stir until completely absorbed, then add again.The meat filling should be stirred vigorously in one direction

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  6.This is the stuffing that has been mixed.Cover it with plastic wrap and put it in the refrigerator, or not.I like to mix the stuffing in advance and put it in the refrigerator, so it tastes better

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  7. Let the dough ferment until it doubles in size.Just poke it with your hand and it will not shrink back

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  8. Divide the dough into small dough balls of the same size and roll them into round dough with thick edges in the middle.Slice it, put the stuffing on it and pinch to seal it (I forgot to take pictures when the dough was divided into small portions).After wrapping, continue the second fermentation.After fermentation, you can steam it.Bring to a boil over high heat and then steam over medium to low heat for 25 seconds.Minutes, turn off the heat and do not open the lid immediately, wait five minutes before opening it again, because if you turn off the heat and open it immediately, the buns will shrink

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  9.The delicious steamed buns are ready

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  10.Take one bite with thin skin, lots of filling, and soup.After eating one, you can’t help but want to eat the second one, haha...I am a foodie