How to make mushroom and pork stuffed buns

People die for money and birds die for food. Although this saying has some truth to it, it is not entirely true in today's society, because many people die because of "food". Many people get sick and die because of unhealthy eating. In order to avoid dying in such a miserable way, follow me to learn how to make mushroom and pork stuffed buns.

1. Dissolve the yeast in warm water and knead the dough. After the dough is smooth (the surface, the basin and the hands), cover it with a piece of wet gauze and let it rise until the dough is honeycomb-shaped.

2. Chop the pork belly, soaked mushrooms and ginger separately, add appropriate amount of salt and light soy sauce, and mix well. You can use chopsticks to dip a little to taste it. Although it is raw meat, it is not a big deal if you just put a little bit into your mouth. Otherwise, if it is too salty or too bland, it will be a waste of the food.

3. Chop the kimchi and pork belly into small pieces and add a little soy sauce to mix well. Kimchi itself is salty, so no need to add any salt

4. Two large bowls of two kinds of fillings, enough for wrapping

5. In order to distinguish the buns with different fillings, we use a small piece of sour bean to stick on the kimchi-flavored buns. It's a mark, you can do whatever you want.

6. Put the leftover buns in the refrigerator and steam them when you want to eat them. It’s very convenient.

Today I’m introducing to you the mushroom and pork stuffed buns that I’ve collected for many years. I hope that it will be welcomed and liked by you. If you are interested, please try making them according to my method.