Pan-fried buns with chicken sauce
By VicentaLakin
Recipe Recommendations
- mid-rib surface 500G
- pig hip tip 400g
- chicken feet appropriate amount
- sesame appropriate amount
- eggs a
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- dry yeast powder 6G
- cold water 250g
- green onion appropriate amount
Steps for Pan-fried buns with chicken sauce
1
After rinsing the chicken feet, take a soup pot, pour more than half of the pot of water, boil the water, pour in the chicken feet, add ginger slices, cooking wine, and a little salt, boil again, turn to low heat, and simmer slowly for two hours.
2
Until the soup is thick, turn off the heat. Strain out the soup, pour into a covered container, and place in the refrigerator for more than 4 hours.
3
Wait for the soup to solidify.
4
Put the chicken feet jelly upside down on the chopping board and cut it into dices.
5
Chop the pork to pieces (of course, students who have meat grinders will save a lot of trouble)
6
Add an egg and a tablespoon of cooking wine to the meat filling. Mix it with the chopped chicken feet jelly, add salt, cornflour, chicken essence, pepper, and soy sauce, stir well, and place it in the refrigerator to refrigerate.
7
Place the flour in a large basin, make a nest in the middle, add dry yeast powder and water, and use chopsticks to stir into flocculent shape. Knead into a smooth and uniform dough, cover with plastic wrap and place in a warm place to ferment until twice in size. Then knead the dough again, cover it with a damp cloth and relax for 20 minutes. Rub into long strips, cut into small doses, roll into dough, and wrap with meat filling. (Because I was focused on making steamed buns during this period, I forgot to take photos)
8
Brush the bottom of the wrapped buns with water, and then dip them in sesame seeds. Put a proper amount of oil in the pan, place the steamed buns dipped in sesame seeds into the pan, and add clear water. The water just covers the steamed buns. Cover the lid, bring to a boil over high heat, turn to medium heat until the water is dry, and finally add chopped green onion. (I am a novice, and the steamed buns I make are ugly, but they taste very good, hee hee)