Steamed bun with pork and radish sauce
Step 1 . Add dry yeast to flour, mix with warm water and flour, cover with a lid and let it rise. In this weather, I'll be almost awake when the filling is ready.
Step 2 . Wash the radish, peel it, cut it into large pieces, blanch it in boiling water until soft, then let it cool. Chop it into filling and remove excess water.
Step 3 . Add a small amount of oil to the pot, saut é the chopped scallions until fragrant, and dilute the dried yellow sauce with a small amount of water before frying until fragrant.
Step 4 . Mix chopped radish with fried sauce.
Step 5 . Add cooking wine to the meat filling to remove fishy smell, color it with dark soy sauce, enhance its freshness with light soy sauce, add sesame oil and thirteen spices to enhance its aroma, then add chopped scallions and stir vigorously in one direction.
Step 6 . Mix radish filling and meat filling together, season with chicken powder and salt, stir well and stir vigorously.
Step 7 . At this point, the face has already been sent twice as big as the beginning, and we can prepare the package. Knead the dough to expel all the air inside, pull it into dough, and roll it out into a thin layer in the middle and a thick layer around the edges.
Step 8 . Put the wrapped buns in the pot and let them rise again for about 20 minutes.
Step 9 . Turn on the high heat, steam on high heat for 15 minutes after SAIC, and it will be ready to serve.
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