[lazy Roujiamo]
1.
Yeast is dissolved with warm water, and flour is added to form a dough, and the lid is closed to ferment;
2.
Brine material (home-made bittern or simple bittern bought in the supermarket is also okay. After each bite, put it in the refrigerator, the taste will be more fragrant after multiple bites). Bring to a boil with water. If it is the first bite, add water and boil first. Boil on low heat for more than 30 minutes;
3.
Wash the pork belly, add ginger, aniseed, and cooking wine for a while, skim off the foam;
4.
Take out the pork belly and put it in the brine, add the aniseed together, or add a little old soy sauce for coloring;
5.
Bring to a boil on a high fire, and slowly marinate on a low fire. It will be fine when the chopsticks can gently poke the meat.
6.
Knead the made dough vigorously to squeeze out the air inside; divide it into small doses and roll it into a round cake with a rolling pin. If you find it troublesome, you can use your hands directly;
7.
Brush a little oil on the electric baking pan, put the dough on top, turn it over after three or four minutes, and bake it for another minute;
8.
Cut the cake along the middle, spread a piece of lettuce, put the chopped marinated meat inside, and add a little marinade to taste better;
9.
Served with milk or soy milk-delicious!