Pork and Kidney Bean Buns

Add the flour into a bowl, dissolve the yeast in warm water, stir well, and pour it over the flour. Add an appropriate amount of warm water.

Knead into a smooth dough, cover with a lid or plastic wrap, and let it ferment in a warm, high-temperature environment.

Soak Sichuan peppercorns in warm water for 10 minutes, strain out the peppercorns, and reserve the pepper water.

Chop the pork into a paste, gradually add the pepper water in batches while stirring in one direction. Add salt, minced ginger, cooking wine, ground Sichuan pepper, and soy sauce, and continue stirring in one direction until well mixed.

Rinse the kidney beans and dice them. Boil them in water with a pinch of baking soda, a little salt, and a few drops of oil. After boiling, take them out immediately and rinse them with cold water, then wring out the excess water using a cloth.

Add the kidney beans to the meat filling, then add oil, salt, sugar, chicken powder, oyster sauce, and sesame oil. Mix until combined to make the filling.

Let the dough ferment until it doubles in size. If you poke it with a finger and it doesn't bounce back, it’s ready.

Place the dough on a work surface and knead until smooth.

Poke a hole in the middle of the dough to form a ring shape, then portion it into individual pieces of about 30g each.

Roll each piece of dough into a ball, flatten it slightly, and roll it into a circle with slightly thinner edges and a thicker center.

Add an appropriate amount of filling, wrap it into a bun shape, and let it rest for 30 minutes.

Add water into a steamer, bring to a boil, and place a steaming cloth or greased steaming tray. Arrange the buns with about one finger’s width of space between each. Cover and steam over high heat for 10 minutes. Turn off the heat and let it sit with the lid on for 5 minutes before opening the lid.