Braised pork buns are delicious

Place 500 grams of flour, 5 grams of yeast, and 5 grams of sugar in a basin, add warm water, and stir evenly, then knead into a smooth dough. Cover and let it rise until it doubles in size.

While letting the dough rest, we wash the purchased pork belly and cut it into small pieces. Put cold water in a pot, add the washed pork belly along with green onions, ginger, and cooking wine. When the water boils, blanch the pork briefly, then remove it and put it into cold water.

Put oil and rock sugar into the pot, wait for the rock sugar to melt and change color and form small bubbles, then pour it over the pork belly to color it.

Wait until the moisture in the pork belly is stir-fried dry, then add scallions, ginger, cooking wine, oyster sauce, light soy sauce, dark soy sauce, fermented bean curd sauce, vinegar, chili, and a braising spice packet, cover the lid, and braise for 40 minutes.

Stewed pork belly is cooked down over high heat until the sauce is reduced, then served in a bowl with the seasonings set aside for later use.

Knead the risen dough into long strips, cut into small pieces, press flat and roll into wrappers, put in the cooked pork belly, and wrap into buns.

Place in the steamer for a second proofing for 20 minutes, then steam over heat for 25 minutes.

Delicious and tasty red braised pork buns are ready. Pair them with a bowl of millet porridge for a delightful meal. Let's make them together.