How to make pork and green onion stuffed buns

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  1. Dissolve the yeast with warm water, pour in flour and knead the dough until it is light and shiny, put it in a basin and keep it fresh Wrap in the membrane for fermentation

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  2. About an hour later, the dough will rise to twice its original size., it won’t spring back when poked with your finger

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  3.Soak the peppercorns in boiling water when making noodles , cover and simmer

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  4.This is free-range pork belly

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  5. Chop with a knife.The details of the making process determine whether the stuffing is delicious

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  6.Chopped

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  7.If you have time, soak the meat filling in cold water for half an hour to control the blood, and use kitchen paper Absorb the moisture so that the meat filling will have no unpleasant smell.--- When stirring the meat filling, add salt first, then stir in the pepper water.Put the salt first so that the protein of the meat can react with the salt and stir into the water.The stirred water is either vegetable juice or pepper water.Plain water is of little significance.--- Stir the meat filling clockwise

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  8.This is the stirred pepper water Minced meat.Then add soy sauce, sugar and cooking wine, and stir clockwise

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  9.Wash the green onions

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  10.Chop green onions and put them into the minced meat filling

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  11. After stirring, pour olive oil, spread evenly on the surface of the meat filling, seal with plastic wrap and refrigerate.Stir evenly when wrapping

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  12. Knead the fermented dough for more than 30 times and continue to proof for 10 Many minutes.Then cut into about 15 small dumplings, roll into a round shape

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  13.Package It’s easy to put in the basket

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  14. Turn off the heat and simmer for 4 minutes.