Big steamed buns stuffed with ribs
I steamed a big pot of steamed buns yesterday, which was not made from ordinary meat filling. It is made with pork ribs served with cabbage, fungus, and vermicelli. The sauce flavor of pork ribs is very popular. My husband and I both ate too much dinner.
Recipe Recommendations
- pork ribs 600 grams
- the dough 600 grams
- cabbage 200 grams
- fungus 50 grams
- vermicelli 50 grams
- peanut oil 25 ml
- soy sauce 25 ml
- cooking wine 15 ml
- yellow sauce 40 grams
- onion 30 grams
- Jiang 15 grams
- salt 5 grams
- pepper 2 grams
- MSG 3 grams
Steps for Big steamed buns stuffed with ribs
1
Remove the ribs from the refrigerator and thaw naturally.
2
Soak in hot water for 5 minutes.
3
Remove the prepared ribs.
4
Add cooking wine, soy sauce, and yellow sauce and mix well.
5
Add shredded ginger and mix well, marinate for 60 minutes.
6
Wash the cabbage and chop it.
7
Soak the fungus, wash it, and chop it.
8
Soak the vermicelli in hot water in advance, chop it up, join the fungus and cabbage, add peanut oil and mix well.
9
Pour into the marinated ribs and mix well.
10
Add shredded green onions.
11
Add salt, pepper, and monosodium glutamate and mix well.
12
Add yeast and dough to flour and soak for 10 minutes.
13
Knead evenly and into long strips.
14
Cut into evenly sized doses.
15
Press the dose flat.
16
Roll it into an oval dough.
17
Add the pork ribs filling and wrap it, simmer for 10 minutes, put it in the pan and bring to a boil over high heat. Steam for 40 minutes, simmer for 3 minutes and serve out.
18
Allow it to dry and enjoy.Big steamed buns stuffed with ribs Make Tips
After washing the ribs, put them in the pan and soak for 5 to 10 minutes to break the ribs. Remove and dry for a while, then add cooking wine, soy sauce, and yellow sauce. The marinating time should be at least 1 hour. Marinating overnight makes it even more delicious.