[family Version of Rou Jia Mo]

Name: [family Version of Rou Jia Mo]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some yeast; Some water; 1 tbsp Vegetable oil; Some Pork Front Legs with Skin; Some parsley; Some green pepper; 2 stages shallot; 1 tsp crystal sugar; 2 tablets ginger; 1 spoon salt; A serving Stew package; 1 tbsp Soy sauce

by ★Water Dancing Color★

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Roujiamo is a popular snack in the northwestern region. It is mainly based on the "cured juice Roujiamo" (pork) in Shaanxi and the "Mutton Roujiamo" in Ningxia. Roujiamo with preserved sauce is a famous snack in Xi'an, Shaanxi Province. Many people have cooked Roujiamo. Of course, every family has a different approach, but it is nothing more than a "delicious". What the two men in our family eat is called a fragrant! Husband said this is only interesting to eat, it's meaty and fragrant, and the baby loves it too."

[family Version of Rou Jia Mo]

1. Put the yeast, vegetable oil, and flour into a basin, pour in warm water, and stir the flour into pieces into snowflakes with chopsticks.

2. Knead it into a smooth dough with your hands, cover it with plastic wrap or a damp cloth, and leave it at warm room temperature to ferment to double its size.

3. Take out the fermented dough, knead it repeatedly until the surface is smooth, and pull it into a smaller dough.

4. Take a dough and roll it round with a rolling pin to make a round cake.

5. Don't need to put oil in the pan, just put the dough into the pan and bake it into golden brown on both sides.

6. Wash the pork and put it in a pot, pour it in water, heat it to a boil, continue to boil for 3 minutes, and then remove it. Rinse the surface foam with clean water. Pour out the water for blanching the pork.

7. Prepare the brine

8. Put the blanched pork into a pot, add enough water, boil over high heat, and then add salt, green onions, ginger, light soy sauce, dark soy sauce, rock sugar, etc.

9. Simmer for about 2 hours.

10. Wash coriander and green pepper and set aside.

11. Wash coriander and green pepper and set aside.

12. Cut the baked noodles on one side with a knife to 3/4 of the noodles, and put in the mixed meat and vegetables.

Tips:
The broth left over after the stew is frozen in the refrigerator and used as the old soup. The next time the stew is thawed and melted, it tastes better when it is used together with the seasoning. The old stewed soup is more fragrant!