Braised Meat and Radish Stuffed Bun

Wash the white radish, peel it, shred it, blanch it in water for three minutes, drain, chop it finely, squeeze out the excess water, and set aside.

Chop the green onions and set aside.

Put the minced pork into a bowl, add the cooled Sichuan pepper water in three portions, and stir clockwise until the filling becomes sticky and elastic. Then add a little cooking wine, light soy sauce, dark soy sauce, and chicken essence for seasoning, and mix evenly.

Set the fragrant sauce aside.

Continue to add two more spoons of fragrant sauce.

Stir evenly.

Chopped white radish and green onions are placed in a bowl.

Then add the mixed meat filling, continue to stir evenly, and set aside.

Add yeast and warm water to the flour, stir into a flaky mixture, let it rise until it doubles in size, knead into a smooth dough, shape into long strips, and cut into evenly sized pieces.

Roll the bun dough into a shape that is thick in the middle and thin around the edges.

Wrap in the filling.

Already wrapped.

Place in the steamer with cold water, bring to a boil over high heat, then reduce to medium heat and steam for twenty minutes. Turn off the heat and let it sit for five minutes.

Already steamed.

Finished product image.

Soft and fluffy.

Tear it open; the skin is soft and the filling is fragrant.