Braised Pork with Cured Sauce
1.
A pot of old braised soup, add pork belly and lean meat for an hour (the taste of homemade braised sauce is super beautiful)
2.
After the dough is fermented, put it on the chopping board and knead until the dough is smooth. Divide the dough into several small portions, round each portion, and roll it into a round cake. Heat the electric baking pan, do not put any oil, put in the rolled round cakes one by one, and bake them. Be careful when you bake them, don’t forget to turn them over. The baking time can be a little longer, it’s better to bake them. Crisp on the outside and soft on the inside.
3.
.Take out the meat from the marinated pot. Mix the marinated pork belly and lean meat. A little fat will make it more fragrant.
4.
Mince the stewed meat (not too minced, a little bit of meat will taste good), and chop the green peppers together
5.
After the chop is finished, add a few spoonfuls of old marinade to the bowl. If you like coriander, you can also add chopped coriander or chopped shallots.
6.
. Take a steamed bun and cut it from the middle with a knife, but be careful not to cut it. Fill the steamed bun with the mixed marinated meat, then scoop out some marinated broth from the pot, pour it on the meat, and add some meat , Put it inside the bun. A Roujiamo is done
7.
It's crispy, delicious, salty and juicy while taking a bite while it's hot. The meat in the membrane is fat but not greasy, the crispy bun skin, the softness of the bun, the fragrance of the meat, and the pureness of the juice are all within words.
Tips:
1. The best stewed meat soup is old soup, so the aftertaste is authentic, the authentic one is that a big pot of meat is basically without water, but it is all oil. It is not so authentic when it is made at home (forgive me).
2. It is important to make meat salt, because it is also necessary to sandwich the bun, and the meat should not be cut into pieces and it will become braised pork. The whole piece of meat is cooked in this way. The authentic ones are the whole fan of big meat. Try to make it bigger at home.
3. The softness and hardness of the bun dough is very important. It must not be too soft than the steamed bun noodles so that the bun is crispy.
4. Remember to don't let the dough rise for too long, or it will make the dough cake, it will not be crisp after eating it, it will not be the authentic white bun, it will become the dough cake.
5. Roujiamo can add fat and lean, you can add pure lean meat, you can also add lean skin (pork skin and lean meat). Of course, the most fragrant is the pure pork skin. You can try it at home. Think about where there are so many skins outside. Add it for you, haha. . . Jiafeijiashou is a personal favorite. If you want to enjoy it, try pure skin or thin skin. This is a rare opportunity for you in an authentic Roujiamo shop. .
6. The old stewed soup cannot be less. The old stewed soup is the marinade of boiled meat in the past. After freezing, the bottom is sauce-colored marinade and the top is white oil. Use only the following marinade to cook the meat and reuse it
