Braised Pork and Potato Buns

Pork one catty

Kaiyang two taels

Dollard greens one

Sugar

Scallion

Soy sauce

Lao Soy Sauce

Spearly anise

Salt

Ginger

Materials Wine

Dough

Sugar 10 g

Steps 1

Milk 180 g

E yeast 4 g

Steps 1

Meat 180 g

Potatoes and pork cut into small pieces. p>

Milk 180g

Yeast 4g

Step 1

Cut the pork into small cubes. Kaiyang warm water soak soft and chopped. Put a little oil in the pot, pour in the sugar and stir fry, pour in the pork, add ginger, star anise, cooking wine, soy sauce, old soy sauce, and then pour into the boiling water, simmer for an hour, collect the juice, and then sheng out, let cool. Remember to pick out the star anise. Cut baby vegetables into julienne strips, add salt and marinate for a while, squeeze out the water, mixed into the braised pork. Chop the green onion finely and mix it into the stuffing.

Step 2

Melt warm milk with sugar, add yeast and let it rest for ten minutes. Pour 300 grams of flour, into the bread machine did not make dough fermentation.

Step 3

After it doubles in size, take it out and exhaust it, roll it into a stick shape and set it into small doses. Then, rolling pin rolled into a round skin can be.

Step 4

After wrapping, put it in the steamer for ten minutes to wait for the yeast to ferment again. Then start steaming with cold water.

Step 5

Steam for twenty minutes, turn off the heat and wait ten minutes before removing the lid.