Homemade Roujiao

Name: Homemade Roujiao
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 800g Pork leg; 500g Flour; 5 tbsp Braised Soy Sauce; 10 capsules pepper; 5 slices ginger; 1 teaspoon White pepper; 1 tbsp Rice wine; 2 pcs star anise; 1 small piece Cinnamon; 5 capsules clove; 5 pcs crystal sugar; 1 small handful Fennel; 1 piece Tsaoko; 2 tablets Bay leaf; 3g yeast; 300g warm water; Some salt

by Silence into a poem

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Roujiamo, carefully try to figure it out, it was originally a steamed bun, why did you say it the other way around? How can meat be steamed? After checking, we know that Roujiamo is derived from the ancient Chinese "roujiamo", which is abbreviated. It seems that Roujiamo originated very early, and we have to marvel at the profoundness of our Chinese culture. I also thought that the Chinese still have questions about its name, so if you change to a foreigner, you might even be confused by Monk Zhang Er.

The selection of ingredients is very important to make Roujiamo delicious. To choose the best pork, either pork belly or front leg can be used. Various spices such as star anise, cinnamon, cloves, grass fruit, cumin are used for braised pork. After a long time of marinating and soaking, the cooked braised pork is fat but not greasy, and the meat is tender and juicy, which is different from braised pork. So, do not use the method of making braised pork to cook the meat in the bun.

The steamed buns are really delicious, and they are also very fragrant without a drop of oil. The steamed bun is crispy on the outside and soft on the inside. Take one to eat, and it can be quickly wiped out without the meat.

Outside the shops or stalls selling meat and buns are quite popular, not to mention the taste, but the food safety alone, I think there is a big hidden danger. You can make it with good meat yourself so that you can eat it at ease. So don’t be afraid of the heat, don’t be afraid to go into the kitchen, for your family, for your appetite, smart people, hurry up and learn.

The recipe is very detailed, take a few minutes to take a closer look, novices can also succeed at once.

Homemade Roujiao

1. I use pork front leg with skin, but good pork belly is fine, it depends on my preference

2. Heat up the pan, pick up the meat, peel the skin down, and sear the skin over low heat. Baking the skin is to make the skin more delicious. If possible, you can also burn the skin on the fire until it is browned and then scrape it.

3. After brazing, use a knife to scrape the pigskin, and then wash the pork

4. Enlarge the meat in a bowl, add the marinated meat in the raw materials, of which 2 tablespoons of braised soy sauce is used, and the remaining 3 tablespoons of braised soy sauce are used for stewed meat

5. Fully massage the pork with your hands to make the marinade evenly adhere to the surface of the pork and make it easy to taste. Then cover with plastic wrap and put in refrigerator to marinate for more than two hours

6. Put the marinated meat into the pot together with the marinade (you can chop the meat into large pieces), and add all the ingredients for the stew mentioned in the ingredients section in the text. After boiling, skim the foam, turn to medium-low heat, cover the pot, and simmer for about an hour

7. While stewing the meat, let's make the white bun. Mix the flour and yeast with warm water to form a dough, then cover with plastic wrap or a damp cloth and let it sit for about 10 minutes. Because it's summer and the temperature is very high, just leave it for 10 minutes. You don't need to wait for the dough to fully ferment to make the bun. If it is winter or when the temperature is low, you can extend the rest time to half an hour

8. Divide the loose dough into equal parts, I divided it into 12 pieces

9. Take a small dose and roll it into a beef tongue shape with a rolling pin, as shown below

10. Then roll it up from top to bottom, stand it up, and press it down, as shown below

11. Do all the small doses in turn

12. Then roll the dough out and round

13. In a frying pan, do not put oil, put the raw white steamed buns, broil them over a small fire, and turn them over

14. Look, the baked bun

15. Here is another close-up, oil-free and self-fragrance, full of fragrance on the face

16. The steamed bun is cooked and the meat is stewed

17. Take a piece of meat out, chop it on the chopping board, add some soup in the pot as you chop, cut the white bun in the middle with a knife, and stuff the meat in. If you like coriander or green pepper, you can chop some in. Meimei Let's eat