My delicious food ༄ "garlic sauce meat bun" ༄ bar delicious

Garlic sprouts don't always be fried and eaten, it's always a way to eat and you will soon get tired of eating today, use garlic sprouts with pork, share a one of my amazing food, who eats who gives a thumbs up ༄ "garlic sprout sauce meat buns" ༄ method to you, this stuffed bun hit I will wrap buns to the present, I have been doing it for eight or nine years, I really can't eat enough, I can't eat enough... The picky eaters at home love it! !️ !️

Ingredients

Dough:

Flour 500 g

Yeast 5 g

Salt 5 g

Sugar 5 g

Warmwater 275 g

Sauce:

Soybeanpaste 2 spoons

Pixianbeanpaste 2 spoons

Thirteenspices 1 spoon

Whitepepper 1 spoon

Lightsoysauce 1 scoop

darksoysauce 1/2 scoop

Oystersauce 1 scoop

Cookingwine 2 scoop

Sugar 1/2 scoop

Salt accordingtoyourowntaste,afterall,everyone'ssaltinessisdifferent.

EssenceofChicken 1 spoon

Gingerpowder 1 spoon

Filling:

Garlicsprouts 1 handful

Groundpork 500 g

Greenonions 1 section

Cookingoil 3 spoons

Cooking Instructions

Add flour, salt and sugar to a bowl and stir well.
Add warm water and yeast to a bowl and stir until the yeast dissolves.
Stir into a cotton wool shape while adding yeast water, knead it into a ball, cover with plastic wrap and ferment until it is twice as large.
Pick and wash the garlic sprouts and finely chop them. Pork foam ready!
Sauce: Put all the ingredients together in a bowl and stir well. Green onion.
Heat the oil, add the minced meat and fry until it changes color, add the seasoned sauce and stir-fry to bring out the flavor of the sauce, add the garlic sprouts, and stir-fry over high heat for one minute.
Add chopped green onions, stir-fry evenly, turn off the heat and let cool.
The fermented dough is full of honeycomb, moved to a cutting board, kneaded and vented, kneaded into long strips, and divided into small dough of equal size.
Knead the small dough one by one, take the first kneaded dough and press it flat, and roll it into a cow's tongue shape.
Take an appropriate amount of stuffing and wrap it in your favorite way.
After it is done, put it in the steaming drawer, close the lid and let it rise for 20 minutes, and the volume of the bun will become significantly larger.
Turn on high heat and steam for 15 minutes after the water boils.
Turn off the heat and simmer for 3 minutes.
The sauce is fragrant and delicious