This stuffing is inspired by a family that has been eaten in the past, coriander pepper pork stuffing is burned, at that time to eat to feel that the taste is very special, and very amazing, the pepper to green pepper taste is still very good, green pepper and coriander fragrance with watercress sauce salty fresh, is a special suitable for summer to eat coriander green pepper fresh meat bun ~ #一勺葱伴侣, the achievement of the signature delicious #
By North Children's Food
<h2>Royalties</h2>
Ground pork 300 g
Green pepper 450 g
Parsley 60 g
Onion 80 g
White pepper powder 1 g
2 g minced ginger
June fragrant bean paste 3 scoops
Salt 5 g
Light soy sauce 3 scoops
2 scoops of cooking wine
1 scoop of dark soy sauce
Flour 500g
Dry yeast 5 g
Warm water 285 g
Sesame oil 1 scoop
<h2>Practice steps</h2>
1: Melt the dried yeast with warm water, mix with the flour into a ball, cover the lid and put it in a warm place to ferment. Finely chop the onion and sauté in a small amount of oil in a hot pot until the onion is tender. Wash the green peppers and parsley, drain and chop and set aside.
2: Add minced ginger and ground pork, stir-fry until the minced meat turns white and oily. (The leaner pork can be fried to turn white) Add two spoonfuls of cooking wine and stir-fry to evaporate the alcohol flavor in the cooking wine.
3: Add 3 tablespoons of June fragrant bean paste.
4: Add 1 gram of white pepper powder 3 spoons of light soy sauce 1 spoon of dark soy sauce 5 grams of salt and stir-fry evenly. Turn off the heat.
5: When the minced meat is slightly cool, add the chopped green peppers and parsley.
6: Add a spoonful of sesame oil and mix well.
7: Ferment the dough until it is twice as large. Knead the exhaust a few more times and knead well.
8: Roll into long strips and cut into small pieces.
9: Roll out into uniform dough sheets.
10. Thumb on the inside, index finger on the outside, pinch out the folds forward until the mouth is closed.
11: Wet the cage drawer cloth and squeeze out the water, add water to the pot, wrap all the buns, and ferment in the cage drawer for 40 minutes.
12: Medium and high heat until the steam escapes, the large buns continue to steam for 10 minutes, and the small buns steam for 8 minutes to cook. Break open one, prepare a small bowl of balsamic vinegar and pour a small spoonful with even more delicious!
<h2>Tips</h2>
1. Salt can be increased or decreased according to personal taste. 2. When stir-frying until the meat filling is filled, you can put the cooking wine in advance to prevent the frying in the pot.
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