Lazy Version of Roujiamo

Name: Lazy Version of Roujiamo
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 3g Baking powder; Some Pork belly; 1 piece green pepper; 1 shallot; Some spices; Some Sugar; Some Soy sauce

by Wen Xiaoqing

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Roujiamo is the abbreviation of "roujiamo" in ancient Chinese. It is one of the characteristic foods of the Han nationality in Shaanxi Province, China. The main products are the "cured meat Jiamo" (pork) in Shaanxi and the "Mutton Roujiamo" in Ningxia. Roujiamo with preserved sauce is a famous snack in Xifu (Baoji City) in Shaanxi Province and a famous snack in Xi'an City. The authentic posture of eating meat with bun is to hold the bun horizontally, biting from both sides. Hold the bun horizontally, so that the gravy gravy can be fully immersed in the bun without flowing out. On January 8, 2016, Roujiamo was selected as the Intangible Cultural Heritage of Shaanxi Province. "

Ingredients

300g Flour
3g Baking Powder
Some Pork Belly
1 piece Green Pepper
1 Shallot
Some Spices
Some Sugar
Some Soy Sauce

Lazy Version of Roujiamo

1. Wash the meat, soak in clean water for 20 minutes, put it in a pressure cooker, add water to cover the meat. (I added more skin and yuba.)

2. Add two pieces of bay leaves, two star anises, one piece of cinnamon, three pieces of Angelica dahurica, half a green onion, a few pieces of ginger, two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of sugar, 1 spoon of salt, and press the stew button

3. When the meat is stewed, start mixing the noodles. After stirring 300 grams of flour, 3 grams of baking powder, 1 tablespoon of sugar, and half a tablespoon of salt, mix them with a suitable amount of warm water to form a dough.

4. Then knead into long strips, divide them into equal parts, and press them into cakes.

5. Preheat the upper and lower lids of the electric baking pan, put in the pressed cakes, close the lid and heat for 6 minutes

6. Open the top cover, the aroma is tangy

7. Not bad, after the buns are placed on the plate, continue to burn a pot.

8. It's all done, the meat is ready, skimming the foam.

9. Take out the meat, cool it slightly, and chop the meat. Wash and dice the green peppers. I didn’t chop them enough because I’m too hungry.

10. Stir it together and pour the broth to make it more flavorful

11. Cut the film with a knife, don't cut into sections, put the meat in it, it's ready to eat

Tips:
1Branded buns should be kept warm, they won’t taste good when they are cold
2 Increase or decrease the amount of salt appropriately according to your taste