Dry meat buns

By VicentaLakin

Dry meat buns
In my hometown, Kuda! I remember eating buns called cages, made of dried pork, dry and dry with fat pork, siping down and smelling in my mouth! Dried with dry, greasy, fragrance of pork! But when you go to college, you don't get any dry meat buns

Recipe Recommendations

  • tender dried bamboo shoots 500 grams
  • pork 500 grams
  • wheat flour 360 grams
  • onion 2 trees
  • soy sauce 2 tablespoons
  • sugar 2 spoons
  • spiced powder 2 spoons
  • chicken powder 1 spoon
  • cooking wine 1 spoon
  • salt 1 spoon

Steps for Dry meat buns

  • 1
    Dry and dry, cut to shreds
  • 2
    Take the fat pork and chop it up
  • 3
    Take the fat pork and chop it up
  • 4
    Sliced onions, ready for use
  • 5
    Meat, drying, onions, raw onions, sugar, salt, five fragrances, chicken powder, mixed wine, evenly mixed, ready for use
  • 6
    After the flour fermented to 2.5 times the original amount, it took out the noodles, rubbed the air, and sewn it into even strips
  • 7
    It's just a flat little noodle
  • 8
    I can't be too thin with a stick
  • 9
    Noodles in the pie, bagels in the bag. Eat it yourself. Put more in the pie
  • 10
    A little bun
  • 11
    When the buns are packed, fermented twice, about 10 minutes. Good
  • 12
    It's a fire. Put it in the steam pan. 15 minutes
  • 13
    It's so soft, it smells good. It's impossible to lose weight! Ha ha

    • Recipe Categories

    Recipe recommendation