Two-Tone Pan-Fried Pork Buns
Pork nourishes yin; white sugar promotes blood circulation and removes blood stasis.
Story
These two-tone pan-fried pork buns bring a colorful twist to a beloved street food classic. Crispy on the bottom and fluffy on top, they are filled with a savory mixture that balances traditional flavors with a touch of sweetness, making them an irresistible treat for any time of day.
Ingredients
Flour
Purple sweet potato puree
Pork
Shiitake mushrooms
Yeast
White sugar
Warm water
Oyster sauce
Salt
Starch
Instructions
1
Step 1
Steam the purple sweet potato and mash it into a puree.
2
Step 2
Dissolve the yeast in warm water, add an appropriate amount of sugar, let stand for 5 minutes, then pour the yeast water into the flour and stir until it looks like snowflakes.
3
Step 3
Knead into a smooth dough by hand.
4
Step 4
Knead the white dough until smooth and place it in a warm place to ferment.
5
Step 5
Mince the pork and chop the winter mushrooms, then add salt, sugar, cornstarch, and oyster sauce.
6
Step 6
Mix well.
7
Step 7
Stir in one direction and add an appropriate amount of water.
8
Step 8
Ferment until it doubles in size. Dip a finger in some flour and poke the dough; if it does not shrink back, the dough is ready.
9
Step 9
Place the fermented dough on a work surface to degas, add an appropriate amount of dry flour and knead repeatedly.
10
Step 10
Roll the dough into sheets, and stack the two colors together.
11
Step 11
Roll up slowly. Use a knife to cut into evenly sized pieces.
12
Step 12
Flatten, roll into a wrapper that is thick in the center and thin on the edges, and put in an appropriate amount of filling.
13
Step 13
Put in an appropriate amount of filling.
14
Step 14
Wrap into a bun.
15
Step 15
Place the sealed side down and shape slightly. Let rest on the work surface for 20 minutes.
16
Step 16
Heat the oil, turn to low heat, and put the buns in to pan-fry.
17
Step 17
After frying until fragrant, pour in an appropriate amount of starch water, cover with a lid, and simmer over low heat.
18
Step 18
Fry until the liquid has dried up, sprinkle with black sesame seeds and chopped green onions, turn off the heat, and let it sit for 5 minutes.
19
Step 19
Tastes best when served hot.
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.
