How to make authentic barbecued pork buns? What key points do we need to master?

For me, who lives in the north, my understanding of traditional Cantonese snacks such as barbecued pork buns came from the movie "Human Barbecued Pork Buns". When I was watching the movie, I was curious about what kind of buns the barbecued pork buns were. Later, as I watched more and more Hong Kong movies, "Guangzhou traditional delicacy barbecued pork buns" is also called Cantonese-style barbecued pork buns, but it is really a delicacy that is not easy to make, except that the filling of the barbecued pork buns must be freshly made. In addition to barbecued pork, barbecued pork juice, and barbecued pork gravy, the bun wrapper for making barbecued pork buns also requires freshly made and properly fermented dough to make the dough.

The barbecued pork buns taste crisp and sweet, but they look very ordinary. They are different from the buns you usually eat. I think many people have eaten barbecued pork buns, but not many people know how to make them. For those of you who don’t know how to make them? Here comes the bonus. Today I will share with you several ways to make barbecued pork buns that I know. Don’t drool after reading this: The barbecued pork buns you mentioned should be the same kind of pasta as the meat buns we have here. Let me tell you. How to make meat buns. In winter, the dough usually takes a little longer to rise. When I make buns, I proof them the next day. Mix the flour and yeast evenly and knead it with your hands until it doesn’t stick to your hands. Cover it with plastic wrap and let it ferment overnight. .

You should know how to ferment flour. Let me talk about fillings. My family uses barbecued pork sauce, salt, sugar, green onion and ginger to marinate the pork leg first, and then put the meat marinated overnight in the oil pan. Deep-fry it in, take it out after frying, cut into cubes, then stir together with barbecued pork sauce, salt, sugar, and water starch to make a filling. Barbecued pork buns do not mean that the filling is barbecued pork buns. Different from other steamed buns, barbecued pork buns must first be cooked with seeds, and the proportion of seeds is relatively large. Secondly, something called stinky powder must be added. The third appearance is standard, the top of the bun is split into three parts, and the barbecued pork filling is careful not to leak out.

Now the chef will share with you: How to make barbecued pork bun fillings. The first step: prepare to cut the pork belly into long strips, add barbecued pork sauce, onion and ginger, light soy sauce and sugar, and season with salt. Step 2: Poke some small holes in the evenly divided meat strips and place them in the refrigerator for a few hours, turning several times in between.