Main Ingredients:
Flour: 300g; Warm Water: 160g; Yeast: 2g; Mung Bean: 200g; Pork Belly: 300g; Salt: 1g; Light Soy Sauce: 10g; Dark Soy Sauce: 5g; Cooking Oil: 15g; Chicken Essence: 1g.
Additional Ingredients:
Five Spice Powder: a small amount.
Taste: Savory; Cooking Method: Steaming; Time: Several hours; Difficulty: Easy.
Steps to Make Mung Bean Vermicelli Meat Bun
Take the yeast.
Dissolve in warm water.
Add flour.
Knead into a dough.
Cover with a lid and let it ferment in a warm place.
Fermented dough.
Pork belly.
Cut into cubes.
Place in a container.
Clean the scallions and ginger.
Finely chop.
Add to the meat cubes.
Add salt.
Add cooking oil.
Add light soy sauce and chicken essence.
Add five spice powder.
Add dark soy sauce.
Clean the mung beans.
Heat water in a pot.
Bring water to a boil and blanch the mung beans.
Once the mung beans are soft, remove and drain.
Cut into cubes.
Add to the meat cubes and mix well.
Take vermicelli.
Cut the vermicelli short and add to the filling.
Top with the meat mixture and let sit for half an hour to soften the vermicelli.
Mix well.
Knead the fermented dough.
Divide into small portions.
Roll out the dough.
Wrap the filling.
Place the wrapped buns in a steamer for a second rise.
Risen buns.
Steam the buns over high heat for 25 minutes, then turn off the heat and let sit for 5 minutes.
Steamed buns.
Finished product.
