Chinese breakfast

I usually like to eat meat buns, but now I really don't dare to eat the meat buns I bought outside, so I try to make my own buns, and the taste is also great!

Ingredients

Flour(self-risingflour)

Finelychoppedporkbellyandchives,

Warmwater,salt,chickenessence,lightsoysauce,darksoysauce,sugar,thirteenspices,cookingwine(addmoreandlessdependingonyourtaste,youcanadjustthetasteandtastealittlesalty)

Oneegg

Cooking Instructions

1. Prepare the flour, I bought the self-rising flour, the self-rising flour has been added to the yeast, you don't need to add yeast, the specific amount of flour depends on yourself, if there will be more dough after wrapping the buns, I generally go directly to the pot to steam into steamed bunsTake a big bowl of warm water to prepare the live noodles, don't be too hot, just drink a little warm on the line, warm water should not be put into the flour at one time, add slowly little by little, add water while stirring with chopsticks, until the dry powder becomes a ball, knead the dough directly until the dough is smooth and soft, I knead it directly in the basin, (knead to three lights: basin light, face light, hand light) and then cover the basin with a fast wet cloth to ferment until the dough becomes twice as big, almost an hour in summer is enough, two hours when the weather is cold, time is just a reference, The real good hair is to dip your fingers in some dry powder and poke a hole in the dough, so that it will not retract.
2. In the interval of dough fermentation, you can start to prepare the meat filling, wash the pork belly (you can also buy the front leg meat with a little more fat) The bun is to be fat and thin to be delicious, chop the meat together with two kitchen knives, chop it into minced meat, add salt, chicken essence, sugar, light soy sauce, dark soy sauce, cooking wine, thirteen spices, chives, and mix well under knocking an egg, as for the salty taste, you can pick a little with chopsticks and put it in your mouth to taste it and spit it out, (or raw meat, don't eat it).
3. The meat filling is mixed, the dough is also good, the board is washed and wiped dry and sprinkled with a little dry powder, the dough is kneaded on the board and kneaded and exhausted, kneaded into long strips and cut into small agents of equal size, press it with the palm root and roll it into a thick round with a rolling pin in the middle and a thin edge, take an appropriate amount of meat filling and wrap it into the dough, and a round and bulging bun is wrapped
4. Put cold water in the steamer and don't fire it first, the buns are all wrapped and placed neatly on the steaming drawer, and then fire for ten or twenty minutes, and then turn on the fire. After the water is boiled, it is steamed for 20 minutes, and you can gently dip the bun with your fingers, and it will not stick to your hands.
5. The steamed buns that have just been steamed out of the pot are fragrant and white, the meat is tender and the soup is fresh, you can put it in the freezer for quick freezing if you can't eat it all at once, and you can take it out and steam it when you want to eat it, but it is still fresher at that time!
Here's a close-up