The stuffing of steamed buns is more than pork and scallion

Ingredients

1 piece of barbecued pork
Half an onion
250 g common flour
Appropriate amount of scallion
3 G yeast
Moderate warm water
Proper amount of soy sauce
Proper amount of oyster sauce
Proper amount of sesame oil
Moderate salt

Directions

Step 1
Prepare food materials; Chop the onion and dice the barbecued pork

Step 2
Mix boiling water and normal temperature water in the ratio of 1:1, and then add 1 teaspoon yeast to mix well

Step 3
Take the right amount of flour, add water while kneading, until the dough surface is smooth, then cover the dough with a wet cloth, and ferment in a warm place for 2 hours

Step 4
During dough fermentation, you can make stuffing first. Heat the oil in a frying pan over high heat, add onion and stir fry for 1 minute

Step 5
Turn down the heat, add soy sauce, oyster sauce and sesame oil, and stir until foaming begins

Step 6
Add flour and cook for a few minutes to thicken the soup

Step 7
Then pour in the chopped pork, mix well and stir fry for 2 minutes

Step 8
Cut the dough into pieces, flatten it and roll it into a circle

Step 9
Pack the stuffing

Step 10
After packing, put it in the cage drawer and ferment for 20 minutes; No steamer, steamer is OK

Step 11
Steam over high heat, and you'll get hot steamed buns in 20 minutes. Don't rush to boil after steaming. Simmer for 5 minutes.