Roujiamo
1.
Soak the pork belly in clean water for about 2 hours to remove blood.
2.
Prepare the halogen material and put it into the halogen material bag.
3.
Put the pork belly and the old stew in the pot, add water, and cook until the old stew is completely melted.
4.
Put in the marinade bag, rock sugar, light soy sauce, dark soy sauce, fuel consumption, salt, chicken essence, and five-spice powder.
5.
Braise for about two hours until the meat is tender and tender.
6.
Chop the meat, drizzle with a small amount of marinade, and set aside.
7.
Put flour, yeast, and edible alkali into a large bowl and mix well.
8.
Pour in cold water several times and stir to form a flocculent.
9.
Knead into a uniform dough with a smooth surface.
10.
Wrap it with plastic wrap and leave it to ferment for about 1 hour in a warm place.
11.
Divide the dough into 4 small dough pieces.
12.
Roll the dough into strips.
13.
After rolling up, tuck the cuff into the bottom.
14.
Put the dough upright and flatten it into a round cake.
15.
Heat the pot without adding oil. Put the dough into the dough, and use heavy objects such as bowls and cups to press on the dough to fix the shape.
16.
Fry the bun over low heat until golden on both sides. Cut the steamed bun in half and add the braised pork.