Pork bun with mushroom sauce
By MaciCassin
I still have some pickled pork I made a few days ago. If I want to eat some steamed buns today, I'll mainly use pickled pork with some mushrooms. It's delicious.
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork bun with mushroom sauce
1
Cut the onions and ginger into pieces.
2
Wash the sauce meat and cut it into small pieces.
3
Blanch the mushrooms with boiling water, then cool them over, and then cut them into pieces.
4
Soak the fungus in warm water and cut into pieces.
5
So put the stuffing into a basin, add salt, monosodium glutamate, soy sauce, five-spice powder, and vegetable oil (cooked oil) and mix well.
6
300 grams of flour, mixing baking powder with warm water, add to the flour, add appropriate water to make dough. Cover, keep warm properly, and let stand for two hours to hair. Then knead it into dough.
7
Pull the ingredients, roll the skins, and fill them into small buns.
8
Add enough cold water to the steamer, lay the drawer cloth, and store the steamed buns into the steamer.
9
The packed steamed buns wake up for 10 minutes, fire, and SAIC will clock for 12 minutes.
10
Steamed buns without opening the lid first, let stand for 5 minutes before opening the lid and serving on a plate.
11
Mix soy sauce, vinegar, sesame oil, and chili oil into a dipping sauce. Take a bite. The skin is thin and the filling is big and fragrant.