Big Carrot Steamed Buns
Carrots are fat-soluble, so stir-frying them with oil aids absorption; they withstand high heat, so nutrient loss isn't a concern, but eating too much might turn your face carrot-colored.
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Carrots are fat-soluble, so it is necessary to stir-fry them with oil to ensure they are absorbed well. They are not afraid of high temperatures, so there is no need to worry about nutrient loss. However, do not eat too much at one time, otherwise your face might turn the color of a carrot.
Ingredients
Carrot
Pork belly
Flour
Onion
Milk powder
Salt
Oil
Chicken powder
Sichuan peppercorn powder
Instructions
1
Step 1
Dissolve the yeast in warm water, add flour and milk powder, knead into a moderately soft dough, and let it ferment in a warm place.
2
Step 2
Heat the wok with some oil, add the onion and stir-fry until fragrant once the oil is hot.
3
Step 3
Add the pork belly and stir-fry, then add Sichuan pepper powder and mix well.
4
Step 4
Shred the carrot into small pieces and stir-fry with oil until fully cooked.
5
Step 5
Mix the carrot and meat evenly.
6
Step 6
Knead the fermented dough evenly and divide it into equal-sized portions.
7
Step 7
Roll out the dough wrappers and stuff with the filling.
8
Step 8
Arrange them neatly and evenly.
9
Step 9
Place in the pot (with warm water) and let proof for another half hour.
10
Step 10
Steam on high heat for 30 minutes, turn off the heat and let sit for 5 minutes. Remove the buns.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
