1. To prepare the pork, soak the pork in cold water for more than 2 hours. It is best to change the water several times in between to soak the blood in the meat.
2. Prepare green onion and ginger, cut ginger and green onion into sections and slice ginger
3. Prepare the material package, 2 bay leaves, 2 star anise, 1 cinnamon, 15 peppers, 2 tangerine peels, 1 grass fruit, and 4 cloves.
4. Cut the pork into large pieces and put it into the pot, pour in clean water that has not had the meat, boil the water to remove the froth, and cook for about 3 minutes. Remove the meat and discard the water.
5. Pour clean water into the pot again, add the blanched pork, bring to a boil on high heat, put the seasoning bag into a small bowl of old soup, and simmer on low heat for 2 hours.
6. The cooked meat is super fragrant and soft.
7. After the stewed meat is let cool, use a knife to chop it into minced meat, not too crushed
8. When cooking the meat, collect the oil on it for later use.
9. Prepare the flour. Put the flour in a basin, add dry yeast and edible alkali, pour in water and stir into a snowflake-shaped dough with chopsticks; knead the dough into a smooth dough by hand, cover the dough with plastic wrap and leave it to ferment in a warm place. , Just start with a little bit.
10. Knead the dough evenly and divide it into the same size. Take one of them and rub the growth agent first, and then use a rolling pin to roll it into a long strip after being slightly flattened with the palm of your hand.
11. Spread the collected cooking oil evenly on the dough.
12. Roll up the oiled dough sheet from the top.
13. Roll the dough sheet to 50 cm at the end, and divide the dough sheet into thin strips with your fingers.
14. Roll up the dough sliced into thin strips.
15. Use hand crimping to divide the rolled noodles into equal parts. (Be sure to use your hands, don't use a knife to cut)
16. Then put the divided agent on the chopping board, press it with your hand, and roll it into a small round cake with a rolling pin.
17. Bake the pan with a little oil, put the rolled round cakes into the pan on a low fire, and then turn one side up to color, then turn it over or bake on a low fire, so that the cakes are baked.
18. Cut the bun in the middle with a knife, don't cut it off.
19. Put the cut meat into the baked pie, and the fragrant meat bun is ready.
Tips:1. Generally speaking, each catty of raw meat can produce 6-7 taels of meat, depending on the fatness and leanness of the meat and the softness and hardness of the boiled meat. The lean meat is hard boiled and the meat yield rate is high.
2. Add flour to the pasted noodles and knead the alkali noodles. In summer, the noodles will send out quickly. Be careful not to send too much at a time. Use the pasted dough to make the cake sour. If you add too much alkali, the cake will turn yellow Uneven kneading cake is bitter.
3. The taste of Roujiamo is fresh, fragrant and dry, which can be used with soups, rice porridge (red beans, black rice), seaweed vermicelli soup, noodle soup with lamb blood, and so on.
4. The main difference between Lao Tongguan Roujiamo and other Roujiamo is the baking of the pie. The Laotongguan Roujiamo pie is added with the oil collected when the meat is cooked, and the cake is very crispy.
