Tips for making pure meat buns

Steamed buns are one of the most famous foods in the north. The preparation of steamed bun fillings is even more of a science. There are many kinds of raw materials for steamed bun fillings, and you must prepare them before learning. You can choose seasonings such as thirteen spices, star anise, cinnamon, etc., and add mushrooms, cabbage, celery, eggplant, etc. soaked in boiling water, you can make delicious steamed buns. However, one thing worth noting is that you cannot add too much water when preparing the filling, as this will cause the buns to break.

750g pork belly, 5g yeast, 500g flour, oil, salt, soy sauce, sugar, five-spice powder, noodle sauce, and ginger.

1. Dissolve the yeast in warm water and pour it into the flour, stirring while pouring, until the flour becomes soft dough.

2. Knead into soft dough, cover with plastic wrap and set aside.

3. Pour soy sauce, sugar, five-spice powder, noodle sauce and salt into a bowl and stir to make a sauce.

4. Put the pork belly into the pot and cook until it can be easily pierced with chopsticks. Remove from the heat, let cool and cut into fine pieces.

5. Pour oil into the wok and add the minced ginger and stir-fry until fragrant. Then add the chopped pork belly and stir-fry over low heat.

6. Pour in the prepared sauce, bring to a boil over high heat, then simmer over low heat for 20 minutes. Finally, simmer over high heat until the sauce thickens.

7. Knead the dough with sugar again and cut it into small pieces. Roll it into a slightly thicker dough.

8. Wrap the fried meat sauce into the dough and pinch it into folds.

9. Wrap the remaining dough and meat sauce into buns.

1 0. Put the wrapped buns into the steamer, cover with lid and sugar for 15 minutes.

11. After the sugar is ready, steam it in a steamer over high heat for 15 minutes and then turn off the heat. After turning off the heat, wait 5 minutes before opening the lid to prevent the steamed buns from shrinking when cooled.

Cabbage and pork filling is delicious and simple. Method: 1. Wash the pork and chop it into puree. Wash and chop the green onion and ginger separately. 2. Wash and chop the cabbage, then mix well with oil. 3. Pour the minced meat, chopped green onion and minced ginger into the cabbage, add the eggs, and stir evenly in a clockwise direction. 4. When the filling is gelatinous, add cooking wine, salt and sesame oil, mix well and you can make dumplings. Note: Why should we wash and chop the Chinese cabbage and mix it with oil? Cabbage has a lot of water and it is easy to release water when making stuffing. An effective method (applicable to all kinds of vegetables):