[Ingredients] on white flour, yeast noodles, fresh pork shank, sugar, soy sauce, sweet noodle sauce, monosodium glutamate,
Starch, fine salt, minced ginger, cooked lard.[Preparation method] 1. Peel the pork, remove impurities and tendons, cut into strips, add sugar and soy sauce and marinate for 30 minutes
Take out, then put into the brine pot and cook until seven ripe, fish out, cut into small cubes; 2. Cook the lard and heat it, add the minced ginger and fry it to bring out the aroma, and the diced pork will be diced under the pot
Sauté until the oil is spit out, add sweet sauce, salt, monosodium glutamate and water, continue to fry until the juice gradually dries, dilute with starch, stir-fry, start the pot, make sauce meat filling; 3
The yeast noodles are diluted into a batter with warm water, then pour in flour and evenly, add cooked lard and sugar and mix well, ferment; 4. The fermented dough, add soda ash and knead well,
Knead into a dough, pat into a round skin, wrap into a sauce meat filling, knead along the edge of the skin into a jacquard pattern, put in the oven for 8 minutes, and then remove the conjunctiva of the epidermis of the bun and put it on
Basket, put on a pot of boiling water on high heat and steam for 10 minutes.
[Features] Hubei famous flavor snacks with crystal white color, elastic pine bubbles, mellow filling
Delicious features of a fragrant bun
[Ingredients] on white flour, yeast noodles, clean lamb, fine salt, soy sauce, minced ginger, minced green onion, allspice powder, alkali, sesame oil
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