Roujiamo
1.
Cut the pork belly into small pieces.
2.
Prepare stew ingredients, shallots, ginger slices, and red pepper.
3.
Prepare dark soy sauce, soy sauce, salt, and sugar.
4.
Put all the ingredients in a pot under cold water, bring to a boil on high heat, turn to low heat and simmer for an hour.
5.
Put water, flour, salt, and yeast into the bread bucket.
6.
Select the iMix program and knead the dough until it is smooth.
7.
Take it out and knead it smoothly, cover with plastic wrap and let it stand for half an hour.
8.
Divide equally into six parts.
9.
Round and roll into an olive shape.
10.
Take a dough and roll it out.
11.
Roll it from top to bottom, and press the end under the dough.
12.
Roll face down, squeeze it by hand, roll it into a round cake with a diameter of 10cm, cover with plastic wrap and let it stand for 10 minutes.
13.
Without oil in the pot, burn the pattern on both sides with a low fire, about 1 minute.
14.
Put it in the middle and lower part of the oven, heat up and down at 170°C, bake for 6-10 minutes, just see the cakes slightly bulging.
15.
Finely chop hot pepper and coriander.
16.
Cut the cooked meat into small pieces, and add the stew soup while cutting.
17.
Cut the meat and mix it with pepper and parsley.
18.
Cut the grilled white buns in the middle, put the meat in and eat.
Tips:
1. If there is no fresh yeast, 2 grams of dry yeast can be used instead.
2. Slowly cook in a pan without an oven.
3. The small dough should be rounded one by one, and then rolled, rolled, and rolled in the order of sequence, so that the dough can have time to relax and not shrink when rolled.
Thank you Fei Er for providing the formula.