1. First blanch a piece of meat with water, then stew the meat with ginger, grass fruit, star anise, pepper, tangerine peel, dried chili, and dark soy sauce until the meat can be easily separated.
2. 250g flour,
3. Put sugar, salt, and yeast into the water at about 30 degrees (touch it with your hands, it’s neither ice nor hot)
4. Stir evenly and let it stand for a few minutes, let it ferment for a few minutes,
5. Mix the noodles with the mixed water and knead the noodles to a smooth dough.
6. Cover with plastic wrap, put it in the oven, and ferment at about 38 degrees (the weather is too cold, the natural fermentation takes too long, and the oven can save time) put a cup of water, increase the humidity, and ferment for 40 minutes.
7. Pick up the stewed meat. It was originally a whole piece. The meat can be separated after the stew is light. It has to be simmered for more than an hour.
8. Chop the meat,
9. Put the green peppers in the marinade and boil them,
10. Chopped together with the meat,
11. Stir it well and put it in a bowl,
12. Fermented to twice its original size,
13. Add a little baking soda to knead the dough,
14. Divide the kneaded dough into four equal parts and make them into pie shapes, each 0.5cm thick, and put them directly into the pan. No need to brush oil,
15. Bake in a small fire until golden on both sides, and then treat the sides of the cake.
16. The cooked pie is 2 times-2.5 times thicker,
17. Use a knife to cut the pie, and connect a little bit at the end, don’t cut it all off, put in the cooked meat filling, and pour a little marinade on it.
18. The delicious and simple Rou Jia Mo is ready,
