How to make mutton buns is delicious and not fishy, add one more action

I will share this method with you today, and I hope you can use it when making mutton buns.

One. Ingredients: 700 grams of all-purpose flour, 3 grams of baking powder, 3 grams of sugar, 500 grams of mutton, 300 grams of carrots, 200 grams of onions, green onions, ginger, Sichuan pepper, salt, 5 grams of light soy sauce, 10 grams of cooking wine, pepper, 10 grams of cooking oil

Two. Steps:

1. First of all, rinse the peppercorns with water and put them in a bowl, add 100ml of boiling water to soak, cover and simmer for 15 minutes.

2. Mix the noodles, take a large basin, add flour, baking powder, and sugar and stir well (sugar can promote the full fermentation of flour). Stir the flour into a large dough with a small amount of warm water at 30 degrees Celsius, then knead it into a soft dough by hand, cover it with a lid, and put it in a warm place to ferment.

3. Wash the prepared mutton, cut it into long strips and soak it in cold water, this step is to soak out the blood of the mutton and reduce the fishy smell of the mutton. After taking out the soaked lamb strips, draining the water, and beating them several times from head to tail with the back of the knife, the fascia and fibers of the mutton are quickly cut off, and it is easier to chop up the filling. The lamb is then chopped into evenly sized diced meats.

4. After the mutton is chopped, put it in a basin, add a small amount of pepper water and stir it many times, then add an appropriate amount of pepper, salt, light soy sauce, continue to stir until it is strong, and put it aside to marinate the meat for a while, which will make the buns very fragrant.

5. To prepare the vegetables, rub the washed carrots into shreds with a grater and cut them a few times without chopping them too much. Cut the onion into shallots, chop the green onions into chopped green onions, and cut the ginger into ginger rice for later use.

6. Put ginger rice, chopped green onions, carrots, and onions into the meat filling in turn, stir well, add cooking oil, and stir again to lock in moisture.

7. Put the dough on a cutting board and knead it to exhaust, roll it into long strips, and divide it into evenly sized pieces.

8. Roll out the bun wrapper, wrap in the mutton filling, make all the buns, brush the grate with oil, put the buns, and ferment again in a pot on cold water for 15 minutes.

9. Turn on the high heat and wait for the gas, then turn to medium-low heat, steam for 20 minutes, simmer for 5 minutes and remove the buns.

Tips:

1. After the mutton is cut into strips, it must be soaked in cold water for a while, which greatly reduces the fishy smell of the mutton.

2. When mixing the mutton filling, add a small amount of pepper water and stir it many times, which can not only remove the smell, but also make the taste of the mutton softer, not as strong as adding pepper powder directly.

3. Do not put vegetables in the meat filling after mixing, let the meat filling marinate for a while, so that the meat filling will completely absorb the fragrance of all the seasonings and taste better.