Kidney Bean and Pork Steamed Buns
My hands were covered in flour while making the dough, so I didn't take any pictures.
Story
My hands were covered in flour while making the dough, so I didn't take any pictures.
Ingredients
Kidney beans
Ground pork
Flour
Egg
Cilantro
Scallions
Ginger
Yeast
Mushroom Stock Cube
Broad Bean Paste
Salt
Sugar
Chicken Essence
Cooking Wine
Instructions
1
Step 1
Ingredients: Kidney beans, minced pork, cilantro, scallions, and ginger.
2
Step 2
Remove the ends and strings from the kidney beans and blanch them. Meanwhile, dissolve a bouillon cube in hot water.
3
Step 3
Once the kidney beans turn emerald green, remove them and rinse with cold water.
4
Step 4
Finely chop the scallions, ginger, and cilantro, and add them to the minced pork. Also add the dissolved bouillon, a little chicken essence, cooking wine, and soy sauce. Crack in an egg, mix well, and let the meat filling marinate for a while.
5
Step 5
Drain the kidney beans, dice them, and chop them up. They don't need to be very fine; just enough so you can't see the distinct chunks.
6
Step 6
Add the chopped kidney beans to the marinated meat filling. Next, season with salt to taste, a little sugar, 2 tablespoons of bean paste, and 3 tablespoons of vegetable oil. (There is no need to add MSG as the filling already contains bouillon and chicken essence).
7
Step 7
The mixed bun filling.
8
Step 8
Time to wrap the buns!
9
Step 9
Let the wrapped buns rest for 10-15 minutes, then place them in a steamer with boiling water. Steam for 15 minutes once the steam starts rising. After 15 minutes, turn off the heat and let sit for 5 minutes. Enjoy 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.
