Cantonese Bbq Pork Buns Recipe
Summary
Ingredients
| Shortening | 1 1/2 Tablespoon | |
| Barbecued pork | 8 Ounce, cut into cubes | |
| Green onion | 2 Tablespoon, finley chopped | |
| Garlic | 1 Teaspoon, chopped | |
| Oyster | 2 Tablespoon, flavored | |
| Sugar | 1/2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Flour | 2 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Water | 1/3 Cup (16 tbs) | |
| Sesame oil | 1 Teaspoon | |
| 1 recipe of Typical Chinese Yeast Dough | ||
Directions
1. Heat shortening or lard in hot wok over medium-high heat. Add garlic, stirring for 10 seconds. Put in barbecued pork and green onion, stirring for 15-20 seconds. Combine other ingredients and mix well. Slowly pour this mixture over the barbecued pork and cook for 1 extra minute. Place in the refrigerator and chill thoroughly.
2. Turn risen dough onto a lightly-floured board and knead for a few seconds. Shape the dough into a sausage-shaped roll about 18-20" (45-50 cm) long. Cut it into 20 equal pieces and roll into balls.
2. Turn risen dough onto a lightly-floured board and knead for a few seconds. Shape the dough into a sausage-shaped roll about 18-20" (45-50 cm) long. Cut it into 20 equal pieces and roll into balls.
Chef
