What is the proper way to stuff a pork bun with sauce? Can I use other sauces for the sauce for meat buns?

The main feature of Soy Pork Buns is the aroma of the sauce, with the flavor of the meat with the sauce. The sauce is the soul and should not be messed up.

The core element of the Soy Pork Bun Filling is to make the meat in the sauce well and then blend the filling.

Sauce meat practice and steps:

The first step, the whole piece of five-flake meat, cleaned, bubbling to seven layers of cooked. That is, the pot is cooked for about 20 minutes, chopsticks can be inserted into the meat skin, turn off the fire and fish out.

The second step, cut the meat. After the bubbling chunk of pork is cooled, slice it first, then shred it, and then cut it into half-centimeter-sized cubes.

Step three, with the sauce stew meat. In the sauce bowl, put soy sauce, sugar, sweet noodle sauce, cooking wine and salt respectively, and mix well. Then frying pan hot oil, burst incense ginger rice onion, into the diced meat stir-fry aroma, pour into the sauce, even with stewing with juice, no juice off the fire out of the pot.

The fourth step, the filling flavor. The general use of hairy mushrooms, squeeze out the water, cut small dices, mixed into the sauce meat, and then put freshly ground black pepper. In this way, the meat with mushroom flavor, mushrooms to solve the meat greasy, eating addictive but not greasy.

Soy sauce meat buns than other fillings of meat buns have a more intense flavor, soy sauce meat filling buns in the north is more common in the south stayed a few years I did not eat soy sauce meat buns, especially miss the meat flavorful soy sauce meat buns, had to make their own home. Here's how I make stuffed buns with sauce.

Step 1 : First of all, the three fat and seven points of lean front leg meat or five-flower meat peeled, put into a pot, add the appropriate amount of cold water, star anise, ginger and cooking wine, boil and then change to a small fire to continue to cook for about twenty minutes.

Step 2: Cooked meat out of the wash and cooled, cut into small dices, ginger minced, chopped green onions spare.

Step 3: Put the meat into the pan and stir-fry until browned, add ginger and stir-fry, and then put in the right amount of sweet noodle sauce and soy sauce, and then put in the five spice powder, soy sauce, soy sauce, sugar, stir-fry evenly, and then put out to cool. The last to wrap when the minced green onions pour in, stirring evenly can be.

If the taste is a little heavier, you need to add additional salt to the sauce. Cook the pork beforehand, the texture will be more soft and sticky, if directly on the pan fried, the meat texture will be firewood. The sauce in the soy meat buns can also be replaced with soybean paste, but most people prefer to use sweet noodle sauce and soybean paste together, or just one of them. This choice of sauce can be based on your own and your family's favorites.

Sauce meat stuffing buns materials:

1, minced pork, the best choice of three fat seven lean;

2, minced scallions, ginger minced;

3, sweet sauce;

4, chicken essence, sugar, salt, cooking wine, each moderate amount of

Practice:

1, the pot of oil, until the oil temperature of seventy percent hot is under the minced meat ginger minced fried scattered, and then put in the sweet sauce, sugar, salt, wine, and so on. Then put sweet sauce, sugar, cooking wine, a little salt and a little chicken stir-fry for a while, and then into the minced scallions a little bit of fried sheng out of the standby;

2, the fermentation of the dough out of the air, rolled into a strip divided into a small dose of noodles;

3, will be rolled out into a dough and wrapped into the meat, wrapped up in a steamer pot, cold water on the drawer to turn on the high heat steam until the water boils to the middle of the fire after steaming for 15 minutes! The first thing you need to do is turn off the heat for 3 minutes and then remove from the pot.

I have also used soybean paste to make the filling with chanterelles, it tastes good, you can try to do it.

1, soy sauce, a little of each of the other ingredients: five-spice powder, soy sauce, chicken broth, sesame oil, white pepper.

2, pork stuffing, fat and lean half, so that the steamed stuffing will not be very dry, eat very fragrant, chopped green onions in the meat stuffing, and then put the above seasoning, soy sauce, sauce proportionally larger mix evenly taste the salinity, if not enough and then put a little salt.

3, yeast 1 with warm water to melt, flour with yeast water and even, put in a warm place to wake up, 50 minutes after the emergence of more honeycomb volume becomes 1-2 times the size of the bun can be wrapped.

4, the drawer coated with a layer of oil, to prevent the buns sticky drawer, dough dosage rolled open on the meat filling, wrapped into a package, want to let the steamed buns oozing oil, if the buns mouth do not completely pinch tight, leave a little gap.

5, all wrapped up after the opening of high heat steaming for 20 minutes, off the fire can not immediately open the lid, after 2-3 minutes and then open the lid, to prevent the buns suddenly cold retraction.

Hello

I am Lao Li, very happy to answer your question

Soy sauce meat bun is a flavor quite popular food, taste salty and sweet, soy sauce delicious, old and young.

The reason why it is called sauce meat buns, indicating that the sauce meat is the essence of the whole buns, then it is necessary to do a good job of the sauce meat filling, and a good sauce meat filling and the existence of a number of complex processes, is the right way to do it is the sauce meat buns filling mentioned in our question.

Ingredients: pork, dried shiitake mushrooms, green onions, ginger

First of all, in the selection of materials we need to choose pork and pork, pork, pork, pork, compared to beef and mutton is the most flavorful, but also the most suitable for the soy sauce meat buns filling. The mushrooms should be dried, because dried mushrooms are more flavorful than wet mushrooms.

Steps

1. blanch the meat in a pot, and then clean and cut into small pieces of diced grain, too much trouble, you can use the stringer stranded (a treasure can be sold).

2. hairy dried mushrooms blanched, and then cut into small dices, this is not recommended to use the grinder, stranded too much crushed to eat less flavor, taste is also poor.

3. will be ready to diced meat, mushrooms, soy sauce, soy sauce, sweet noodle sauce, cooking wine, sugar, salt, thirteen spices, minced green onions, minced ginger, together into the pot and mix well, mix well, poured into the pot over high heat and stir fry, turn the heat to simmer for 10 minutes, so that the flavor of the ingredients permeate the meat and mushrooms inside to go, and then high-fire sauce out of the pot.

1. Why did I choose sweet noodle sauce? Sweet Noodle Sauce, also known as Beijing Sauce, is made from fermented flour and has a thick, mellow, sweet and mild taste with appetizing and appetizing properties.

2. Can I use other sauces? The answer is yes. This is according to personal taste, like which flavor put which kind of sauce, here to recommend you a few commonly used in the sauce meat sauce: soybean paste, soybean paste, yellow sauce.

I hope my answer will help you.

My answer is: "Soy sauce meat buns" belongs to the northeast around the pasta, has now spread to all parts of the country, due to its strong sauce flavor, more popular with the public. Sauce meat package is delicious, all lies in the meat filling, to say the right way, I guess no one can say, specific with what sauce, can only be combined with their own tastes to modulation

Speaking of "sauce meat package" I think of another snack "meat sandwich", how do I say it? ", how to say, in fact, although the two forms are different, but in general the basic and similar, one is to use the bread up to steam, one is sandwiched into the bun, the texture is slightly different, but the taste is relatively similar, the two are delicious or not, the sauce meat is the most critical, which directly affects the texture and flavor. Then how to tune, what should be put, how to match is more important. Without further ado, the following into everyone's favorite teaching time, how to make delicious ------ "sauce meat packet"

Ingredients: dried mushrooms 8

Seasonings: ginger foam, onion foam, a little white wine, 20 grams of soybean paste, 10 grams of sweet flour sauce, 5 grams of soy sauce, chicken broth, pepper, moderate amount of shallot When the sauce is very fragrant, add the mushroom water, cook the meat slowly over low heat, then add chicken essence and pepper, stir well to remove from the pan, and when it cools naturally, add the scallions and stir well. Finally, take out the dough and knead it with your hands until it is light and let it rise for 3-5 minutes. Finally, put it into the steamer and steam for 12 minutes. Note: When the dough is ready, put it in a warm place and let it rise for 20 minutes.

Outstanding Picture

1 The meat should be 4 parts fat and 6 parts lean, and don't chop the stuffing too finely. This will make the buns chewy and flavorful

2 The ratio of soybean sauce to sweet flour sauce. Because this is a meat bun, it will be greasy to eat, and the soybean sauce in the sauce flavor can neutralize the smell of oil and fishy, and too much sweet noodle sauce is easy to be greasy

3 When you cook the meat, you have to add mushroom water, and the mushrooms have a special fragrance, which can reduce and neutralize the flavor of the sauce, and play the role of fusion

4 Knead the flour for a long time. In order to knead the surface, then the only way to knead the noodle is to knead the noodle long enough to knead through, so that the surface can be kneaded

5 wrapped buns should be put in a warm place to rise for 20 minutes. Because there is no advance flour, so here to wake up, in addition to the purpose of doing so is to let the sauce fermentation, the flavor is more intense

1 five-flower meat to choose 4 points of fat, 6 points of lean meat. The meat should be chopped by yourself, not with a meat grinder, and the chopping should not be too fine

2 frying the meat stuffing when the pan is hot first, and then pour the meat stuffing, so that it will not stick to the pan

3 cooking the meat stuffing with the water of the mushrooms

4 kneading the dough must be kneaded long, kneaded through, and soft light

5 wrapped buns should be put in the warm place, and the dough should be awake for 20 minutes

5 wrapped buns should be put into a warm place, and the dough should be awake for 20 minutes.

This is the recipe for "meat buns with sauce", which includes the method of making the sauce, the steps, and the ratio of the flour to the meat, etc. Today's recipe does not require any advance preparation. In today's recipe, there is no need to make the noodles in advance, which is relatively time-saving and efficient. To say the correct sauce meat bun filling, I can only say that the only thing that suits you and the flavor you like to eat is the most correct . I hope that after reading this you can make this delicious "sauce meat packet"

30 grams of ginger, 300 grams of flour, 100 grams of green onions, two tablespoons of sweet flour sauce, 60 grams of peanut oil, salt, soy sauce, two tablespoons of cooking wine, pepper, sesame oil, 350 grams of pork, bean paste, sugar, oyster sauce, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. Moderate amount, oyster sauce moderate amount.

First of all, clean the scallions and cut into scallions, pork cleaned and diced, ginger minced spare, put the cut pork into the container and pour into the appropriate amount of seasoning to put salt, cooking wine, pepper, sweet flour sauce, peanut oil, soy sauce, oyster sauce, soy sauce, sesame oil, mix open, mix open, and after the first side of the first diced pork pickled for half an hour, pork pickled for half an hour, and then cut into good Pour the chopped scallions into the marinated pork and stir the filling is made.

Take a large container and pour in the yeast powder and then add water to the yeast powder and stir open, and then pour in the flour and yeast water and stir open, until the flour is stirred into flakes after you can directly use your hands and into the dough can be, and the dough has three light, basin light, face light, hand light, and the dough and good dough, and then the dough and good and then put into the container inside the container to close up the fermentation for 30 minutes on it. The first thing you need to do is to make sure that you have a good idea of what you're doing.

After 30 minutes of fermentation to see the dough than the original to be two times larger, and then take the dough out and sprinkle flour on the dough and a moderate amount of dough and a little bit of dough to the dough exhaust, exhaust and then knead the dough into a thin strip, and then cut it into a small dosage, and then with the palm of your hand to press the flattening of the easy to roll, and then take the rolling pin rolled into a circle of thin middle thickness of the buns, all the buns skin all the time. The next thing you can do is to start wrapping it up.

First of all, the previous modulation of a good sauce meat filling to the end, and then wrapped, the bun skin into the appropriate amount of meat filling and then use your fingers to the edge of the bun skin clockwise folded out of the pleats, folded a circle and then finally put the middle of the mouth closed into a complete good-looking round bulging bun, all the bun skin and sauce meat filling are made to finish the package can be.

When all packaged after the buns covered with a damp cloth to wake up for 20 minutes, wake up and then take the bottom of the steamer pot to add a moderate amount of cool water. Then the top of the steamer and then into the packaged buns on high heat steaming ten minutes to steam can be, but first to put the buns in the steamer simmering for a few minutes and then out of the pot, so that the sauce meat buns will not collapse and also delicious and delicious, simmering after the removal of the sauce meat buns can be eaten with a clove of garlic, chatting about it!

Soy sauce meat buns as the northern home cooking flavor, many families will often make. The meat buns are basically made with cooked fillings, because the raw meat is not very flavorful, so I think the authentic meat buns should be cooked fillings, and the big buns are hairy.

First, the sauce of the sauce meat buns can not use other sauces

The main ingredients of the pork

Ingredients minced green onion and ginger, mushrooms

Seasoning soy sauce, sugar, cooking wine, a fresh soy sauce, thirteen spices, chicken

Practice

Buns are a very pleasing cuisine, especially for breakfast is more so, the buns of the stuffing The buns are filled with a variety of fillings, and you can eat them all the time. It's a simple, convenient, and nutritious way to eat staples, meats, and vegetables all in one little bun.

Among the many buns, the soy sauce meat bun may be regarded as an alternative and unique existence. Although it is not as famous as the dunking soup buns, broken pastry buns, barbecue pork buns, but in terms of mellow and rich, delicious and juicy, the soy sauce meat buns have their own advantages, but also has a more flavorful and bold characteristics.

So this time we will answer the question of this soy sauce meat bun, share the specific practice and its special features.

There is no "right way" to make pork buns, just as there is no "right way" to make braised pork. In my hometown, the meat buns are made with the aroma of soybean paste and the sweetness of sweet noodle sauce, but in other places there are other sauces to create a variety of strange flavors of the meat buns, such as Sichuan and Chongqing, there are spicy, spicy flavors of the meat buns.

So what sauce to use to make can be adjusted according to their own tastes, there is no "dead rule" or the only "right way", so the common soybean paste, sweet flour sauce, Hou Hou sauce, soybean paste can be used to make the sauce! The meat buns, you can choose one or two according to their own taste preferences, and then with other seasonings to match, our family most commonly used is the combination of soybean sauce and sweet flour sauce, pure tangy flavor.

Soy sauce meat buns and other buns have a more obvious difference, that is, soy sauce meat buns filled with cooking integrity than other buns are higher, basically is close to being a complete dish, so for this feature, there are some precautions, key points need to know.

1, the preparation and processing of meat a little different

We generally make ordinary meat buns, basically there will be two "*** knowledge", one is the meat should be finely chopped, easy to stir on the strength, in order to facilitate the steamed buns out of the meat elasticity; the second is the recommended ratio of fat to lean, the meat should be carefully chopped, easy to stir on the strength, in order to steam out the buns have elasticity! The second is that the recommended ratio of fat and thin three sevens or two eights, to avoid greasy.

But the sauce meat bun filling is different, first of all, the meat can not be twisted or chopped too fine, but to cut into small grains, small dices, like marinated meat rice seems to be the degree, so as to ensure that the sauce meat buns unique chewy texture. Secondly, the meat of the sauce meat buns is best fat and thin four-sixths, so that there is enough fat to stimulate the flavor of the sauce, but also to make the filling more rich and juicy, oily and fragrant.

2, the side dishes should be targeted

Sauce meat buns if you want to do enough simple, then it can also be pure meat filling, add some fresh white chopped green onions to solve a greasy on the line. But if you want to eat when and fragrant and smooth, eat a still want to next, then the existence of side dishes is necessary, the main recommended 3 choice ideas.

(1) thick and juicy choice : Shiitake mushrooms, eggplant is a good match for soy sauce meat buns, because the filling of soy sauce meat buns tends to be richer in oil and soup, and Shiitake mushrooms, eggplants belong to the kind of easier to adsorption of soup ingredients, which can make the flavor of the filling of the buns more full of flavor. And shiitake mushrooms have a significant amount of guanosine acid, which adds a rich flavor to the pork buns, making them one of the preferred ingredients.

(2) A refreshing and refreshing choice: Soy sauce meat filling itself is very rich, meat and sauce burst out of the effect is very strong, so this time if with some fresh and unctuous, taste different levels of ingredients, is also a good choice, so beans, onions, peppers, etc. is more suitable for the collocation. The most important thing to remember is that it's a good idea to have some fresh ingredients with it. But the filling style to go this route, the proportion of fat and lean meat fillings should be adjusted, fat meat should be reduced some, because these side dishes are not so "eat oil".

(3) Selection of special flavors: For those who love local special flavors, you can also consider adding vegetable products such as winter vegetables, Brussels sprouts, or dried plums. These pickled, fermented vegetable products can give soy sauce pork buns a unique flavor, and if your hometown has a similar specialty flavor, then you can transform soy sauce buns into your own hometown flavor. But when using these pickled and fermented vegetables, be sure to soak and rinse them well in advance, and reference their own salt in when seasoning them to avoid over-seasoning.

3, soy sauce meat buns to be fried, boiled filling

The biggest feature of soy sauce meat buns is the sauce of rich meat filling, and a lot of the sauce of the flavor and color need enough heat to be inspired by the light wrapped in the buns skin steaming temperature is insufficient, frying ahead of time, boiled filling is the soy sauce meat buns of the important aroma of the overflowing The first thing you need to do is to make sure that you have a good idea of what you're doing.

First of all, the process of frying the filling can make the sauce in the flavor of the material is stimulated, volatile out, but also to remove some of the sauce, soy sauce fermentation process may exist in the "raw sauce flavor", so that the filling of the sauce flavor is more intense, more pure.

Secondly, in the process of frying the filling can let the pork fat forced out, which has two obvious effects. One is that the greasiness of the pork itself is reduced, and the other is that the extra fat can be blended with the sauce and eventually absorbed by the accompanying mushrooms, eggplant and other vegetables, making the sauce more full-bodied and rich in flavor.

Finally, the process of stir-frying and simmering allows the meat to be fully flavored, and allows for the free and precise adjustment of the flavor of the filling and the amount of broth. It can be said that the preparation of the meat sauce filling itself is already a strong flavorful meal, wrapped in the package to eat is a real "meal in one" delicious.

Materials for the meat filling: 500g pork, 6 dried shiitake mushrooms, 1 tbsp soybean paste, 1 tbsp sweet noodle sauce, soy sauce, white pepper, oyster sauce, ginger and white wine.

Ingredients for making noodles : 1 catty of flour, 250 ml of water, 3g of yeast.

The first step: material processing

① pork shaved off the skin, roughly re-cut and then chopped into diced meat, meat particles of the finest degree of pomegranate seeds as large as it can be, will be scraping ginger chopped into mince;

② dried mushrooms rinsed in cold water, and then put into a bowl of warm water to soak, mushrooms softened, and then clutch out the excess water also cut into pieces. After clenching out excess water, also cut into small dices, mushroom water do not pour out we are useful;

③ flour into the basin, sprinkle yeast and sugar, slowly drizzle water into it, while dripping water while stirring. The first thing you need to do is to roll the flour into a flocculent shape and then knead it. After kneading it into a smooth dough with a uniform texture, put it aside and let it ferment;

Step 2: Cooking and frying the pork mixture

①The frying pan is hot and a little bit of cold oil is used to moisten the pan, then the diced pork is sautéed on medium heat.

② then the soybean paste and sweet noodle sauce in the pot, turn the heat down to stir fry the sauce flavor, stir fry evenly stir fry after the next diced mushrooms, soy sauce continue to stir fry until you smell a strong sauce flavor floating out;

③ we set aside in advance of the mushroom water to add a small bowl of water to the pot, barely less than half of the thickness of the meat mixture will be enough, slowly simmering on a low flame for 2 to 3 minutes;

④ lastly add a little bit of oyster sauce and a little bit of white pepper, and then add a little bit of oyster sauce, and then a little bit of white pepper, and then a little bit of white pepper.

Step 3: Steam Buns

① dough fermentation can be wrapped, the dough cut, rolled after pulling into a uniform dough, and then rolled into a piece of the middle thick, thin edge of the buns skin;

② fried meat sauce in the final sauce to add a handful of chopped scallions, mixed well, can be wrapped!

Q: Why do I need to peel the pork?

A: There are two reasons to remove the skin, the main reason is that after a long time of stir-frying the skin, it may become tough and hard, it is not good to bite, affecting the overall taste of the buns. The second reason is that the follicular glands on the skin will carry some fishy flavor, and the filling will taste more pure after it is removed.

Q: How can I tell when the dough has fermented and is ready to be wrapped?

A: The appearance of the dough becomes about twice as big as the original, with a finger dipped in flour in the middle of the dough to poke a hole, the hole does not rebound, the hole around the hole does not collapse, then it means that the fermentation is just right.

Q: Why do I need a thicker center and thinner edges?

A: Sauce meat buns are rich in oil and water, so the bottom needs to have a certain thickness to carry and absorb the soup, otherwise it may directly penetrate. But the bun skin can't be that thick overall, that might result in a bite that doesn't have much filling, so the edges can be rolled thinner to create the feeling of a thin skin with a big filling.

Q: Why do you add the scallions last?

A: Early addition of green onion will be dehydrated due to the salt, and if the amount is a little more, it may lead to the filling "leakage", and green onion added too early, the steam out of the not so green. It should be noted that it is best to use only near the white crisp part of the green onion, to avoid too much green onion leaves steamed for a long time may appear to have "rotten onion flavor".

So the above is this time on the sauce meat buns all content, in fact, this filling can be made a few hours in advance and refrigerated in the refrigerator, grease cold condensation after better package. You can add aluminum-free baking powder to the dough for extra "fermentation", so you don't have to wait so long for the fermentation time, you can just make the dough and wrap the buns. 15 to 20 minutes of molasses before steaming the buns in the pot is enough.

When you will eat the meat buns into the mouth, you generally experience is the degree of the sauce fresh and the outside of the layer of flour and the degree of softness and acidity of the layer of flour, a lot of people in the do-it-yourself always feel outside the breakfast store to do it is not to put the additives, why do I do to make my own are not satisfied? Sauce meat buns say difficult is not difficult to say simple is not simple, good sauce meat buns key is the sauce meat and flour, if the sauce to do the flavor of the appearance of good, excellent fermentation of flour, then you sauce meat buns to do a very successful.

It has been said above that the key to making a good sauce meat bun is the flour and sauce meat, first I will share the steps for fermenting the flour.

"Fermented Flour Steps"

1. Take 150 grams of flour, pour in warm water and stir until the flour fully absorbs the water to stop, cover with plastic wrap and put in the refrigerator, this step needs to be a day in advance.

2. The next morning, take the old noodles from the refrigerator, pour in warm water, use chopsticks to break up the old noodles, take 280 grams of flour and add it to the old noodles, add yeast and sugar, cover with plastic wrap and let it wake up for half an hour.

3. Check the acidity of the dough, which is more acidic can use baking soda (no can use alkali), at this time the flour has been very soft.

Now that the flour fermentation has been analyzed, let's share the process of making the meat in the sauce.

1. Go to the farmer's market to buy 1 pound of pork, green onions and red pepper, do not go to the supermarket to buy Oh, for your family's safety Oh!

2. Cut the pork into small pieces, length, width and height are about 1cm, green onions cut into long for 1cm.

3. Pour oil into the pot, put the red pepper into the stir fry until fragrant, the pork, onion into the pour, put soy sauce, soy sauce, oyster sauce, monosodium glutamate (chicken essence can also be), will be good fried pork out, and finally into the refrigerator.

The process of making pork in sauce should also be done a day in advance, and take it out for use the next day.

Do soy sauce meat if black, always feel less flavor, you can add sugar color, today I will share with you a fried sugar color process.

1. Pour oil in the pot do not pour more, so that every part of the pot has oil, add sugar or rock sugar.

2. At first, use high heat to prevent the icing sugar from sticking to the pan, wait until it turns into sugar thinning turn small guys, use a spoon and keep stirring.

3. Finally, the sugar thinning began to turn sugar color, continue to stir with a spoon for 3 minutes, and finally turn off the fire with the residual heat to continue to stir the sugar color, and finally the color changed to rose red.

4. Add hot water in the same proportion as the sugar in the pan, adding cold water will solidify the color.

Add the fried sugar color to the stir-fried pork, it will not only taste sweet, but also have a brighter color.

Note: Diabetics are prohibited!!!

Soy sauce meat buns is a very delicious snack, salty and sweet sauce, simple practice, both young and old. The reason why it is called sauce meat package, it is indispensable is the sauce, "sauce" is inside the very key ingredients, usually with sweet flour sauce or soy sauce, you can also add two kinds of sauce, I do not know what the owner wants to use the sauce to replace, if we leave the soy sauce and sweet flour sauce, may be some changes in the flavor, do not recommend using other sauces to replace.

Soy sauce meat bun stuffing is not difficult to do, with simple ingredients, the meat needs to be added in advance to the sauce to stir fry, the flavor is more fragrant, here to share the method to you.

Ingredients

Panko, dark soy sauce, sugar, salt, soy sauce, cooking wine, sweet noodle sauce, soybean paste, green onions, ginger, pepper, star anise, cornstarch, cooking oil

-- Start making -- < /p>

1, because I like the meat to have a grainy feeling, cut the pork into small diced meat, pour a little oil in the frying pan, the pork diced with medium-low heat frying lard, the surface of the slightly browned.

2, pour 1 tablespoon of cooking wine, 3 tablespoons of sugar, anise, stir fry, pour 2 tablespoons of sweet noodle sauce, 2 tablespoons of soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of soy sauce, stir fry the sauce over low heat to cook and stir fry the aroma, add half a tablespoon of pepper, moderate salt, stir fry evenly and then turn off the heat, pick up the star anise, put 2 tablespoons of cornstarch, put in the green onion and ginger, mix well, it will be better to form a ball.

Let it cool and then you can use it to wrap the soy sauce buns, you can adjust the ratio of soy sauce and sweet noodle sauce according to your taste preference. The purpose of the starch is to make the diced meat better coagulation, can not be put.

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