Step 1

Flour, dry yeast, a little sugar, and warm water are put into the basin together; warm water refers to water at about 40 degrees, adding a little sugar is good for the yeast to grow better; the dough of steamed buns can be hard or soft, and a little harder, the final shape will look good. The softer buns are easy to deform, but the taste is softer. This can be adjusted according to personal preference;

Step 2

Use chopsticks to stir it into a flocculent shape, then knead it into a smoother dough, wrap it in plastic wrap and place it in a warm and humid place for basic fermentation;

Step 3

When fermenting the dough, deal with the filling: more pork belly, fresh spring bamboo shoots, peeled and removed the old roots, boiled in light salt water for 5 minutes and then put in cold water, this will remove the excessive oxalic acid; the black fungus can be left alone. , Put more scallions;

Step 4

Cut the fat and lean meat into 1 cm sized dices, add a little starch to the lean meat and stir well, so that the fried diced meat will have a particularly tender texture, with a delicious outer layer and tender and juicy inside;

Step 5

The spring bamboo shoots are sliced first, then dice to the size of a pomegranate seed, minced green onions, and minced black fungus;

Step 6

Soy bean paste and sweet noodle paste are ready; soy bean paste is fermented from soybeans, and sweet noodle paste is fermented from wheat flour. The taste and taste of the two are slightly different; the soy bean paste is fragrant and rich. Sweet noodle sauce increases the sweetness and taste, if not, you can put a spoonful of sugar instead;

Step 7

Pour a proper amount of oil in the wok. When the oil is 50% hot, put the diced pork and 1/4 onion into the pan and stir-fry until the edges of some of the diced pork are browned;

Step 8

Pour the lean diced pork into the pot and stir fry until the surface of the diced pork turns white and the inside is not cooked;

Step 9

Pour the diced bamboo shoots and the chopped fungus into the pot and stir fry; the diced bamboo shoots absorb oil, and almost all the oil in the pot disappears when it is put into the pot;

Step 10

The ratio of soybean paste and sweet noodle paste 1:1 is put into the bamboo shoots and minced meat pot

Step 11

Use a spatula to quickly mix the sauce into the vegetable ingredients, taste the saltiness, and then sprinkle an appropriate amount of salt and soy sauce. If you don't want a darker color, don't put the soy sauce;

Step 12

Turn off the heat, pour the chopped green onion into the pot and mix evenly. At this time, when the filling is peeled off, there is no soup at the bottom of the pot, only a little oil oozes out;

Step 13

The made dough is 2-2.5 times the original size. Dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking;

Step 14

Lift up the dough, the bottom is finely structured, full of pores, and has a slightly fermented sour taste;

Step 15

Sprinkle two handfuls of flour on the chopping board, put the dough on the chopping board, and knead it hard for 5 minutes. The dough is soft, smooth and shiny. Cut the dough and there are no obvious pores in the cross section, so as to ensure the surface of the steamed buns or buns. Smooth, fine organization;

Step 16

Knead the dough into strips, and then cut into even-sized dough; the size of the dough determines the size of the bun, this can be adjusted as you like;

Step 17

Sprinkle an appropriate amount of flour, flatten the dough, and then roll it into a round crust with a slightly thinner edge and a thicker middle;

Step 18

Scoop an appropriate amount of spring bamboo shoots sauce and minced meat in the middle of the skin, depending on how you do it;

Step 19

Make buns according to your favorite method;

Step 20

The wrapped buns are placed in a steamer covered with a steaming cloth or mat, and the lid is covered for a second fermentation for 15-30 minutes, depending on the ambient temperature. In summer, it takes only 10 minutes for the second serving; steamed buns It is rounder than the original, and if it expands slightly, turn on high heat. Because the filling is cooked, steam for 12-15 minutes after SAIC, depending on the size of the buns to adjust the time; after steaming, simmer for 5 minutes and then out of the pot, the skin of the buns is smooth and does not shrink Back to

Step 21

Spring bamboo shoots steamed buns with sauce, rich sauce