How to make Hulusi pork steamed buns

Have you lost many abilities after being accustomed to a dependent life? At least for most people, they have now lost the ability to cook. If you want to be omnipotent, you definitely don’t want to be like this. So, now please follow me to learn how to make Hulusi pork steamed buns.

1.121. Soak fresh yeast in water for 3 minutes and stir until dissolved. Add to flour in batches and stir evenly. Knead into a smooth dough. Cover with sugar and let it rise until the dough is twice its original volume.

2.212. Clean the Hulusi and soak it in clean water.

3.1214. Cut the pork into pieces and add them to the dish in batches.

4.2123. Soak the dried mushrooms in clean water as well.

5.5. Beat into meat filling.

6.6. Cut the soaked shredded gourd into sections and put them into a food processor and blend them into minced meat.

7.18. Chop green onion, ginger and garlic.

8.27. Chop the mushrooms into small pieces with a knife.

9.9. Add pepper, cooking wine, 1/2 teaspoon of salt, 10 grams of chopped green onion, chopped ginger and soy sauce to the minced meat and beat until it is firm.

10.10. Heat up a pan with oil. When the oil reaches 50% hot, add the remaining chopped green onion, garlic and yellow paste and stir-fry until fragrant.

11.11. Add cucurbit shredded vegetables and mushrooms, and add the remaining salt, sugar and MSG and mix well.

12.12. Add the prepared minced meat and mix well to make the filling for buns.

13.13. Knead the fermented dough until it is completely exhausted.

14.14. Roll the dough into strips and divide it into 24 equal parts.

15.15. Flatten the dough and roll it into bun skins that are thick in the middle and thin at the edges.

16.16. Cover the temporarily unused agent with a wrung-out wet cloth.

17.17. Place the bun wrapper on the palm of your hand, put the filling in the middle and press it firmly, with your fingers slightly bent.

18.18. Use your other hand to pinch and fold the bun wrapper to seal the opening.

19.19. Place the wrapped buns on the curtain and cover with wrung-out wet cloth for 20 minutes.

20.20. Put the fermented bun dough into a steamer covered with a wet cloth, bring to a boil over high heat and then steam over medium-low heat for 12 minutes.

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