Stuffed bun with ribs

Stuffed bun with ribs

Introduction:

"I steamed a pot of steamed buns yesterday, not ordinary meat stuffing. It is made of pork ribs with cabbage, agaric and vermicelli. The sauce flavor of ribs is very popular. My husband and I ate too much dinner. "

Production steps:

Step 1: take the ribs out of the refrigerator and thaw naturally.

Step 2: superheat for 5 minutes.

Step 3: take out the spareribs.

Step 4: add cooking wine, soy sauce and soy sauce.

Step 5: add ginger powder and mix well, marinate for 60 minutes.

Step 6: wash and chop the cabbage.

Step 7: soak and wash Auricularia auricula, chop it.

Step 8: soak the vermicelli in hot water ahead of time, chop it, add the fungus and cabbage, and mix well with peanut oil.

Step 9: pour into the marinated spareribs and mix well.

Step 10: add chopped green onion.

Step 11: add salt, pepper and monosodium glutamate to mix well.

Step 12: add yeast to the flour to form a dough and let stand for 10 minutes.

Step 13: knead well, knead long strips.

Step 14: cut into evenly sized tablets.

Step 15: flatten the dosage.

Step 16: roll the dough into an oval shape.

Step 17: put in the ribs stuffing and wrap it up. Let it stand for 10 minutes. Put it in the pot and bring to a boil. Steam for 40 minutes and simmer for 3 minutes.

Step 18: let it dry and enjoy.

Materials required:

Pork ribs: 600g

Dough: 600g

Cabbage: 200g

Auricularia auricula: 50g

Vermicelli: 50g

Peanut oil: 25 ml

Soy sauce: 25 ml

Cooking wine: 15ml

Soy sauce: 40g

Scallion: 30g

Ginger: 15g

Salt: 5g

Pepper: 2G

MSG: 3 G

Note: after cleaning the spareribs, put them into the pot for 5 to 10 minutes, in order to make the spareribs broken. Sheng out a little air, and then add cooking wine, soy sauce, soy sauce. Marinate for at least 1 hour. It's better to marinate overnight.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Maotai flavor