Scallion Pork Buns
- 200g fermented dough
- 200g minced meat
- 0.5g salt
- 10 grams of light soy sauce
- 10 grams of dark soy sauce
- 0.5 grams of chicken essence
- 0.3 grams of pepper powder
- 10 grams of peanut oil li>
- Green onion 50g
- Ginger 3g
1.Mince the onion and ginger
2.Take out and knead the minced meat, add salt, light soy sauce, dark soy sauce, chicken essence, peanut oil and pepper powder
3.Add minced green onion and ginger and stir well
4.Fermentation is good
5.Sprinkle dry noodles and knead into dough
6.Take a piece and knead it smoothly
7.Roll the strips and cut the agent
8.One dose is about 20 grams
9.Roll into an oval cake
10.Put the stuffing
11.
12.Put Second proofing in the pot
13.After waking up, turn on the fire and steam for 25 minutes.Turn off the fire and steam for 510 minutes.
14.The outer skin is soft and the meat filling is delicious
The material is the amount of 10 buns
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