How to make steamed buns with dried pork, beans and mushrooms

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  1.Put the prepared flour into a large basin, and use warm water to stir the Angel Stir the yeast powder evenly, then pour the warm water mixed with angel yeast powder evenly into a large basin and mix the flour into a large dough.

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  2. After the dough is kneaded, cover it with plastic wrap and ferment for five hours.

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  3. Wash the pork belly and all vegetables and dry them.Cut the pork belly into small pieces and marinate with a little dark soy sauce and thirteen spices.

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  4. Grate the carrots into filaments first and then chop them into small particles for later use..

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  5. Cut the dried tofu into thin strips and then into small particles for later use.

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  6. Cut the mushrooms into slices and then into small particles.

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  7. Cut celery and green onions into small particles.

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  8.All the vegetables have been cut.

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  9. Fry the meat and vegetables for a few minutes, add a little salt and oyster sauce, and cook for ten Stir the three-spice powder evenly and the bun filling is ready.

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  10. When the dough is fermented, pour it onto the chopping board and knead to deflate it.

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  11.Take a portion of the dough and knead it into a long strip, and cut it into about 70 grams of dough.Use a rolling pin to roll the dough into a round shape.Put the dough in your left hand, put the stuffing in the middle of the dough, turn it with your left hand, and pinch out pleats with your right hand.The closing edge should be tightened, otherwise it will split.

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  12. Place the wrapped buns in a steamer to wake up for 15 minutes.(The buns made by myself are not very pretty, so I garnish them with peas and corn)

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  13.Put the steamer in Pour in appropriate amount of water and bring to a boil.Place the risen buns in a steamer and steam for 18 minutes and then turn off the heat.

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  14.The steamed buns can be paired with a bowl of hot millet porridge or soy milk.A nutritious breakfast is ready to enjoy.