The practice of stuffed buns with beans is full of fragrance.

1, preparation materials: beans, pork, soy sauce, yellow wine, honey, pepper, oil and onion.

2. Wash the beans for fifteen minutes and remove the cold water. Cut into 3 mm long sections.

3. Cut the meat into thin strips, then dice it, add soy sauce, yellow wine, honey, pepper oil and onion and mix well for one hour.

4. Stir the meat in a wok, pour it out, add the beans and mix well with salt.

5. Add yeast water to the dough and knead it into a smooth dough, making it several times larger than the original dough. Divide into small pieces, roll them into thin slices, wrap them into buns, and put them in a cold water steamer for secondary proofing.

6. After the ignition water is turned on for 20 minutes, close the fire cover for three minutes, and then take it out.

7, tips: beans must be fully cooked to eat, unfamiliar beans will be poisoned. When blanching beans, add one gram of edible alkali powder and immediately cool it with ice water to make it greener. It is easier to cut the meat before freezing.