• Ingredients: Steamed buns stuffed with braised pork and bamboo shoots
• Pork belly 600 grams(0:30), choose fatter or thinner ones according to your preference. Then cut it into thumb size. Add 2 slices of ginger and 2 sections of green onions to the water. Add the meat into the water and start boiling. Boil it for 1 minute, take it out and keep it aside for later use.
• Chicken breast 300 grams(0:43), cut into soybean-sized pieces and keep it aside.
• Peel 300 grams of winter bamboo shoots or spring bamboo shoots(0:56), cut them into peanut-sized slices and put them in water. Then add a little white vinegar(4:51). Boil the water for about 10 minutes, then take it out and drain the water out.
• Caramel: 100 grams of rock sugar 2:02, put it in a pot and heat it over low heat. After the rock sugar melts, continue to heat. The small bubbles will get less while heating. When the color becomes darker, immediately add 300 grams of water, then heat it to boiling and set aside.
• After preparing the above ingredients, let’s cook the meat. Add about 2 tablespoons of oil to the pot(2:56) and add the blanched pork belly in it. Stir-fry until slightly colored, then add 3 slices of ginger(3:13), 3 sections of green onion(3:16), and 3 star anise(3:19), 1 bay leaf(3:21). Simply stir-fry and add about 5 spoons of light soy sauce(3:27). Simply stir-fry again, and then add about 1 spoonful of Chinese liquor(3:37) and the caramel(3:44). After simmering for 2 minutes, add hot water that is about 3 times the amount of caramel. Keep the pot on low heat and simmer for 1 hour. Make sure to add enough water at one time, and don’t add more at halfway. Simmer until there is only a little bit of soup left, then add the chopped chicken breasts and half a spoon of salt to reduce the juice(4:33). Please add a proper amount of salt as you like. Then take it out and let cool, and then add the winter bamboo shoots and mix even.• Dough: Get 500 grams of all-purpose flour(5:24), 5 grams of yeast powder(5:24), and 300 grams of water(5:30), knead into a smooth dough and let rise until doubled in size. The prepared fillings is enough for making 12 buns, so please make two doughs of this size if you want to use up all the fillings prepared.
• After making the buns, put them into the steamer and let them rise for 10 minutes. Then add cold water to the pot and start steaming the buns. Start timing after the water comes to a boil, and steam them for 15 minutes.、
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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