Cantonese Bbq Pork Buns
|Shortening/Lard||22 Milliliter (1 1/2 Tablespoons)|
|Barbecued pork||8 Ounce, cut in 1/4 inch cubes (225 Grams)|
|Finely chopped green onion||30 Milliliter (2 Tablespoons)|
|Chopped garlic||1 Teaspoon|
|Oyster flavored sauce||30 Milliliter (2 Tablespoons)|
|Sugar||22 Milliliter (1 1/2 Tablespoons)|
|Soy sauce||30 Milliliter (2 Tablespoons)|
|Cornstarch||1 1⁄2 Teaspoon|
|Water||80 Milliliter (1/3 Cup)|
|Sesame oil||1 Teaspoon|
|Chinese yeast dough||1⁄2 Pound (As Needed)|
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.