I wanted to eat some juicy steamed meat buns. By simply adding sesame oil to the sauce, the flavor becomes authentic.If you want to make 6 buns, just double the amount. I didn't use yeast in the dough, so I could make the buns very quickly. Recipe by iano

I used debones pork ribs for the meat.

These are delicious steamed pork buns with a dough recipe learned from a Chinese friend and slightly adapted.Recipe background:I learned this from a Chinese friend and made a few adjustments.

Mi Quang is a signature dish from Quang Nam. I really love eating Mi Quang. I loved it even before becoming a daughter-in-law in Quang Nam!When it comes to making Mi Quang, the most important part is the ingredients. Two essentials you can't skip are shallots (củ nén) and peanut oil. You need both to get that authentic, delicious Mi Quang flavor. Just heat up the peanut oil and sauté the shallots, and your whole kitchen will be filled with the wonderful aroma of Mi Quang.The next key ingredient is the Mi Quang noodles. According to my mother-in-law and husband, hand-cut noodles taste better. Maybe it's just a feeling, since both hand-cut and machine-cut noodles are made from the same flour. The machine just makes them more even.The third ingredient is the meat. You can use any kind of meat you like—some people prefer chicken, some like snakehead fish, others use pork, shrimp, or quail eggs. (I like them all!)Two more ingredients are sesame rice crackers and roasted peanuts. Make sure both are fresh for the best taste and crunch. This goes for any dish: when you have all the right, fresh ingredients, you'll make something truly delicious.I don't know why, but I have a special fondness for Mi Quang. Sorry for rambling! There are a few more ingredients, so please check out the recipe and instructions below. I hope you make a delicious Mi Quang for your family!

I really wanted to eat some pork buns. Recipe by loveloco

The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

Add plenty of seasoned pork meatballs and dried red cotton flowers for the most delicious flavor.

After steaming for 3 hours, the bone falling off from the meat and it is so soft and tender. The sauce is so fragrant and delicious. Together with the canned Abalone sauce, it is amazing and super delicious!

I love pork I really like good chicken and dumplings. So I wanted to make pork and Dumplings so I did it.

A specialty from my hometown in Quang Nam - Da Nang. Give it a try—you’ll love this dish!