Tianjin Goubuli's recipe for steamed buns

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  1.Lao Tang production.Method: Crack open two sections of a pig tube bone, add a chicken rack, put it in a pot under cold water, add ginger slices, green onion segments, salt, MSG, aniseed, spiced fruits, grass fruits, fennel, nutmeg, cloves, Cinnamon bark, tangerine peel, white cardamom, bay leaves, galangal, kaempferol

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  2.Cook 40 Minutes, during which time the foam should be removed.You only need to add a little bit of various seasonings, too much will give it a Chinese medicinal flavor.

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  3. Let the cooked soup cool and put it into a basin for later use.

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  4. Add minced ginger to the meat filling and stir evenly.

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  5. Add three tablespoons of soy sauce and stir evenly.Note that the soy sauce should be added in batches and stir in one direction.

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  6. Add the old soup and stir.Add the old soup in batches and stir as time goes by.

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  7. Mix the green onions with sesame oil.Wrapping green onions in oil can keep them crispy without becoming watery.

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  8.Add the stirred green onions, appropriate amount of salt and MSG, along one direction Continue stirring.Let the fillings fully cook.Then put it in the refrigerator for half an hour to taste.

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  9.Knead the dough.Dissolve the yeast powder with warm water and pour it into the noodles.After kneading the dough into a dough, add a small amount of sugar.Ferment for 20 minutes.

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  10.Make buns.Note that the mouth of the bun must be pinched tightly to prevent the soup from leaking out.

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  11.Steamed buns.First turn on the fire to boil the water, then turn off the fire.Put in buns.Turn on high heat and wait for 6 minutes to turn off the heat after the water boils.