Steamed buns with minced pork and peppers

Steamed buns with minced pork and peppers

Introduction:

Production steps:

Step 1: put the pork back elbow meat into the pot, add scallion, ginger and soy sauce to make the stew. This process takes about one point; put the meat on the stew and mix the flour with warm water, yeast and fermented dough for use.

Step 2: in the dough and good fermentation time, will wash good coriander, onion cut.

Step 3: cut the pickled peppers.

Step 4: after marinated meat, according to the proportion of fat and lean Panax notoginseng, the fat meat is cut separately and cut into mud; the lean meat is finely cut and roughly chopped - the advantage of this is that the fat meat can not be eaten, the taste is good, and it is easy to be filled. After chopped, mix with 2 and 3 above with delicious and little pepper powder to make a filling.

Step 5: knead the dough smooth to make the preparation and roll the skin.

Step 6: packaged semi-finished products.

Step 7: steam the finished product.

Materials required:

Minced meat: 4 kg

Flour: 3.5 Jin

Pepper: 2 jin

Coriander: 6 Liang

Minced green onion: 4 liang

Yeast: 20g

Delicious: moderate

Pepper: Xiao Xu

Da Liao: Xiao Xu

Congjiang: Xiao Xu

Note: when mixing the stuffing, use delicious or raw materials. One is that it is easy to mix the stuffing well, and the other is that steamed bun is a package of soup. I was going to make rougamo, but I didn't have time to make baozi instead.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: slightly spicy