Pork buns
By VicentaLakin
My brother brought me so many sour foods from home. I wish I could make all kinds of sour food! You want to eat buns again, so why don't you just pack them up? I'm tired of buns made of raw meat like dumplings
Recipe Recommendations
- flour 1000 grams
- sauerkraut 500 grams
- pork fat 50 grams
- Fat bacon 50 grams
- pig lean meat 100 grams
- rice wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- spiced powder appropriate amount
- oil appropriate amount
- salt appropriate amount
- green onion appropriate amount
- minced garlic appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Pork buns
1
It doesn't taste very good to have another 50 grams of wine
2
It wakes up to twice the size of a warm place, with many bees
3
The sour vegetables are washed twice and duly for a little while before they are cut, twirled, washed twice, dried out water and cut to the end. Fat cut, fat cut, skinny cut. Powder cooked to the end。
4
It's hot in the pot, and it's pouring in and out of it
5
And then we'll add the skinny meat, and we'll add the chalk, the pepper, the raw, and the wine
6
Add the sour sauce to the fragrance and the salt
7
We'll mix it up, then we'll draw it up, and then we'll put onion and garlic on it
8
Scratch your face, scratch your face, cut it up, peel it up, wrap it up one by one and put it in the steam pan for 20 minutes
9
You'll be out in 20 minutes
10
Another close-up for the saliva
11
It's been a long timePork buns Make Tips
Sauerkraut absorbs oil very well; it only tastes good with fatty meat, but fatty meat is greasy, so rendering the fat first is a great way to go. Of course, those who don't mind the greasiness and prefer raw meat buns can simply mix the meat with sauerkraut and vermicelli! Since sauerkraut is a pickled product, it has a relatively high nitrate content, so it's a good idea to wash it several times. However, if you wash it too much, the flavor will be lost!