How to make braised pork buns

When I get home from get off work, I should cook a delicious meal for my family, but we only eat a few kinds of food every day. What should I cook today? ! Don’t worry, today I’m going to introduce you to a delicious and tasty braised pork bun. Come and learn how to make it now!

1. Buy pork with skin, wash, drain and cut into large pieces

2.12 Put water in the pot, add pork cubes and bring to a boil

3.21 Skimming the foam

4.1 Simmer over low heat until the meat is tender. I don’t use the pressure of a pressure cooker. I just like this pot and use an ordinary lid. Don’t give you any misunderstanding! After the meat is stewed, let it sit overnight to fully absorb the flavor.

5.2 Add the braised meat seasoning packet, scallion segments, ginger slices, garlic slices, dark soy sauce, and salt (add too much to prevent the flavor from absorbing). The longer you cook this meat, the better it tastes, and the fat is completely cooked out, so it's not greasy anymore, and you won't gain weight after eating it.

6.1 Add a little soup, but be careful not to add too much, otherwise it will easily leak out.

7.2 Take out the meat and chop it

8.1 After the dough has risen, take it out and knead it into a smooth dough. Knead more, the buns will be chewy and delicious

9.2 Soak the baking powder in warm water, add flour and knead into dough, place it in a warm place to ferment. The temperature of the warm water should be controlled close to body temperature. If it is too high, the yeast will be killed and the dough will not rise.

10.Pinch the kneaded dough into egg-sized pieces. My place is a little big, hehe, I am not very particular

11. When rolling the dough, make sure to roll it thin at the edges, but try not to roll it too wide in the middle. The surface should be like a steamed bun, so it needs to be white and plump.

12. Close the edge. I usually wrap it into a bun. Turn it upside down and shape it into a steamed bun. I didn't make it very good, but fortunately it can't be seen after steaming

13. Wrap all the buns and place them in a warm place to rise. It’s too cold here, so I put it in the oven and use the oven’s fermentation function for secondary fermentation.

14. Put water in the steamer, brush salad oil on the grate or cover it with a steaming cloth (make sure it is fully soaked with water, otherwise it will stick), and place the steamed buns in the pot.

15. Turn on the fire and steam for 15 minutes from the moment the steam comes out of the pot.

16. After turning off the heat, simmer for 5 minutes, then open the lid and take out the buns. If your buns are small, 10 minutes is enough, the meat is already cooked.

A healthy body starts with delicious food. Through the editor’s explanation today, have you mastered the skills of making braised pork buns? Then take action quickly!