Cooking Steps

1. 

   Step1:Pork tenderloin 500g, fat three thin seven. Cut into large pieces. Add two spoons of salt, a small amount of chicken essence, pepper, a spoon of soy sauce, two tablespoons of cooking wine. Seven or eight pieces of ginger. Mix well. Marinate for 40 minute

2. 

   Step2:One package of brine. Wash and filter with water for standby

3. 

   Step3:In the pressure cooker, pour in half of the pot water. Pour in the brine. Add two spoons of salt, one spoonful of soy sauce, one spoonful of spicy sauce, one spoonful of chicken essence, and one spoonful of brown sugar. Stir well. Bring the water to a boil. Put in the marinated meat. Then cover the pot. Steam and simmer for 25 minutes

4. 

   Step4:In the process of stuffing meat, make a bun. Put 250g flour in a basin. Make a nest in the middle. Mix 80ml warm water with 5g yeast powder and pour into the nest

5. 

   Step5:After mixing, it will be kneaded into a smooth dough. This dough does not need to be kneaded to the full stage. It can be kneaded to the expansion stage

6. 

   Step6:Place the dough in a bowl. Cover with a damp cloth. Place in a warm oven, such as 28 degrees. Ferment for 40 minutes until the dough is twice its original size

7. 

   Step7:Take out the dough, exhaust the air, knead it again, divide it into six equal sized preparations, roll it into cake shape, and measure for 15 minutes

8. 

   Step8:Turn the pan on the minimum heat. Do not brush oil. There should be no water in the pan. Put the dough into the pan and dry it. Cover the pan cover when soldering

9. 

   Step9:Burn one side and then flip the other side. Pay attention not to burn for too long. Each side is about 1 minute or so. Otherwise, the pancake will burn black and burn. It will not look good

10. 

    Step10:Finally, take out the marinated meat. Chop it with a knife. Mix it with cold cilantro. Cut a mouth on the bun with a knife. Don't cut it. Just put the meat and cilantro into the bun.