Sauce meat buns

Cooking Instructions

1. Soak the dried shiitake mushrooms in advance, and keep the water for soaking the shiitake mushrooms for later use. Blanch fresh shiitake mushrooms in boiling water and let cool.
   Chop the two shiitake mushrooms together or break them with a blender.

   

2. Peel and chop the pork belly.
   Put lard in the pot, pour in the meat filling and slowly stir out the fat over low heat, pour in the minced ginger and stir-fry until fragrant.
   Pour the shiitake mushrooms into the pot, stir-fry evenly to bring out the flavor of the shiitake mushrooms, then pour in a small bowl of water soaked in dried shiitake mushrooms and cook for a few minutes.
   Seasoning: Add light soy sauce, dark soy sauce, oyster sauce, soybean paste and sweet noodle sauce (half a spoon of both sauces).
   Stir-fry constantly, stir-fry until the water is dry, and pour in the chopped green onions and chicken essence. Turn off the heat and let it cool.

   

3. Refrigerate for an hour

   

4. Tips: Don't put salt Don't put salt! Soy sauce, oyster sauce, sweet noodle sauce, and soybean paste are all salted. Add shallots when wrapping the buns.

   

5. It's so fragrant!