Name: Family Simplified Roast Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g All-purpose flour; 5 slices Sliced ginger; 1 Green onions; 8 pcs Dried red pepper; 15 pieces pepper; 2 tbsp Soy sauce; 1 piece Tsaoko; 10g crystal sugar; 2 pcs nutmeg; 1 small handful Fennel; 1/4 tsp Fine salt; 3 pcs star anise; 3 tablespoons Rice wine; 1 piece Cinnamon; 3 sheets Bay leaf; 1 piece ginger; 100g warm water; 3/4 tsp yeast; 1 tsp Salad oil; 1/8 tsp Baking powder

Family Simplified Roast Pork

by Round pig

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I dare not call myself this "Shaanxi Roujia Mo", because if it is to be made authentic, there is a special firewood cabinet to brand the steamed bun. I used to read a home version in the book. You need to bake the bun on both sides in the pot for a while, and then bake the inside in the oven. Thinking that most of my classmates did not have an oven, I cooked them in a pan in one go.
How to make bacon meat is the most authentic, my method is also my own imagination, the spices will be more fragrant after frying first.
I searched this paragraph on the Internet for your reference:
For the "cured meat" of "cured meat", you should choose a good pork to remove the bone and simmer in the old soup, which is the cured meat. What seasonings are put in the soup pot when stewing bacon meat is a business secret of others and generally not passed on to outsiders. Once when I went to eat bacon meat in the evening, I saw that they were making ingredients in the soup pot, which aroused my interest. The ingredients included cinnamon, grass fruit, cloves, star anise, small incense, etc., which surprised me. Others unexpectedly found large chunks of rock sugar in the ingredients. Boiled meat with rock sugar? What role does rock sugar play when cooking meat? Without thinking about it, it suddenly dawned on me that the transparent color, smooth appearance and soft texture full of wax juice when Fan Ji's cured meat came out of the pan might be related to rock sugar. In order to further clarify the method of making bacon meat, I deliberately accosted the master who was cutting:
"Cook the meat so early?" "Oh. This meat is going to be cooked overnight." "Cook it overnight? If you cook it overnight, then the meat will be boiled!" "Oh no, cook the meat in the first half of the night, but it will be stuffy in the second half of the night. Cook it overnight. Cook the meat overnight.” The master said as he proudly raised the soup in the soup pot with a big spoon: “Do you think the soup is thick? The sauce for boiled meat should be thick. You can’t live with the meat. Just like you boil the meat in clean water, just boil the meat.” Hearing what the master said, I think it makes sense.

Meat ingredients:
500 grams of pork belly, 1 green onion, 5 slices of ginger Sauce: 8 dried red peppers, 1 grass fruit, 2 nutmeg, 1 small handful of cumin, 3 star anise, 1 cinnamon, bay leaf 3 sheets, 15 peppercorns, 1 piece of ginger Seasoning: 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1/4 tsp fine salt, 10 g rock sugar, 3 tbsp rice wine

Mo's material:
A: 100g cold or warm water, 1/2+1/4 tsp of yeast powder
B: 200 grams of all-purpose flour, 1 tsp of salad oil, 1/8 tsp of baking powder

Family Simplified Roast Pork

1. First wash the pork and cut into large pieces, soak in cold water for 30 minutes to remove the blood, cut the green onion into sections, and slice the ginger.

2. Prepare all kinds of spices, you can buy these in small shops in the vegetable market. Wash the dried red pepper with water first.

3. Heat the wok, add a little oil, add various spices in the cold oil, and stir-fry on low heat until the aroma comes out and put it in a bag of halogen materials for later use.

4. Add the remaining oil in the pot, add the scallions, sliced ginger and pork, stir fry over low heat until the meat is dry and the surface is slightly yellow. Add big bone broth or water, the water is about 3CM higher than the meat

5. Add light soy sauce, dark soy sauce, rice wine, salt, rock sugar, and marinade bag, boil over high heat and turn to low heat to cover and simmer

6. When simmering for about half an hour, use a spoon to remove the foam on the surface, continue to cover and simmer for 60 minutes

7. Keep simmering until the meat can be inserted with chopsticks, and a small amount of soup is left. The cooked meat can not be used immediately. It should be soaked in the gravy overnight and heated the next day.

8. Next, make the bun. Soak the yeast powder in cold water for 5 minutes to completely melt. Use warm water in winter.

9. Mix flour and baking powder in a bowl, add yeast water and salad oil and mix well.

10. Use chopsticks to quickly stir the flour and water into a snowflake shape, knead the dough into a dough with your hands, move it to the chopping board and knead repeatedly until the surface of the dough becomes very smooth

11. Put the dough in the basin, cover with plastic wrap, and ferment for 50-60 minutes at 30 degrees at room temperature

12. Until the dough has doubled in size, the inside is full of pores

13. Knead the dough again and again until the surface of the dough becomes very smooth. Roll the dough into strips.

14. And then pull it into a potion

15. Rounded

16. Rub the circle into a small long strip

17. Use a rolling pin to flatten the strips

18. Roll from top to bottom into a column

19. Then flatten the cylindrical shape with the palm of your hand

20. Use a rolling pin to roll it into a 5mm thick round cake, cover it with plastic wrap and leave it to ferment for 20 minutes

21. Heat the pan, add the round cakes to low heat, add the lid and simmer for 2 minutes.

22. Continue to cover and stew on the reverse side. During the process of simmering, the cake will swell. Use a spatula to flatten it. Cover the reverse side and simmer for 2 minutes, then open the lid and cook for 1 minute.

23. Cut the overnight bacon into coarse particles with a kitchen knife, and chop a little coriander.

24. Put the minced meat and coriander into a bowl, add two teaspoons of bacon broth and mix well to form the filling.

25. Cut the baked bun from the middle

26. Fill in the meat again.

Tips:
1. The meat does not need to be cooked too soft and rotten, too soft and rotten to eat without chewing. Don't chop the meat too finely or loosely. The coriander can be added or not. I personally prefer to directly sandwich the meat. The chopped meat must be mixed with some gravy to taste, don't forget this step;
2. When kneading the noodles, try to knead it for a while to make the noodles taste better after they become gluten. Don't roll the buns too thin. If the buns are too thin, they will die. The small fire used when making buns is a small fire that only opens the center column. Because it is braised with a cover, you don’t have to worry about being unfamiliar. It is a little soft when it is just baked, and the surface becomes very brittle and hard when it is cooled.