By Rice Worm Big Fat Treasure
<h2>Royalties</h2>
Medium strength flour 2500 g
Water 1250 g
Yeast 25 g
Beef brisket 2500 g
Pickled peppers to taste
Soak cowpeas to taste
Pickle ginger to taste
Watercress 2 tablespoons
Raw smoking a little
A little broth
<h2>Practice steps</h2>
1: After blanching beef brisket with fatty meat, add peppercorns, fragrant leaves, star anise, cinnamon and hawthorn and simmer for 2 hours.
2: Pickled pepper, pickled ginger and chopped cowpea
3: Stir-fry the pan, put the watercress, pickled pepper, pickled ginger, pickled cowpea and stir-fry. Add the chopped beef and season with soy sauce. Refrigerate. Remove and stir with broth until no more water can be sucked in. Add some chopped green onions.
4: Add flour, yeast and water to the cooker and stir until smooth. Sent to twice as large, the finger pokes down without bouncing, and the dough is honeycomb-shaped. Packed well.
5: Ferment again and steam for 15 minutes. Wait 3 minutes after steaming before opening the steaming box.
6, delicious beef buns are ready!
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