DRIED PORK BUN RECIPES

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

Steps:

• Fat and lean pork belly, cut into large dices, put in a fat pork and fry to let it out of oil
• Then add the diced lean meat and stir fry
• Shredded dried shrimp
• Chopped spicy cabbage
• Put them into the pot and stir fry together. If the color is not red, put the dark soy oyster sauce salt, wait until the filling is fried and let cool, then add chopped green onion and five-spice powder and mix well
• The flour is diluted with warm water and the baking powder is poured into the flour and warm water to make a slightly soft dough and leave it for 3 hours.
• After fermentation, knead it and proof it again, after finishing the jelly, it’s about 40k
• Roll out the skin and wrap the stuffing
• Put it on the basket and let it wake up again for 15 minutes. Turn on high heat and boil for 10 minutes, then turn to low heat, it will be cooked in another 5 minutes, stop for 5 minutes and then open the lid
• The steamed buns are cooked...the taste is really good...