Roujiamo

Roujiamo

by zeychou

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Ingredients

Roujiamo

1. Soak the pork belly in clean water for about 2 hours to remove blood.

Roujiamo recipe

2. Prepare the halogen material and put it into the halogen material bag.

Roujiamo recipe

3. Put the pork belly and the old stew in the pot, add water, and cook until the old stew is completely melted.

Roujiamo recipe

4. Put in the marinade bag, rock sugar, light soy sauce, dark soy sauce, fuel consumption, salt, chicken essence, and five-spice powder.

Roujiamo recipe

5. Braise for about two hours until the meat is tender and tender.

Roujiamo recipe

6. Chop the meat, drizzle with a small amount of marinade, and set aside.

Roujiamo recipe

7. Put flour, yeast, and edible alkali into a large bowl and mix well.

Roujiamo recipe

8. Pour in cold water several times and stir to form a flocculent.

Roujiamo recipe

9. Knead into a uniform dough with a smooth surface.

Roujiamo recipe

10. Wrap it with plastic wrap and leave it to ferment for about 1 hour in a warm place.

Roujiamo recipe

11. Divide the dough into 4 small dough pieces.

Roujiamo recipe

12. Roll the dough into strips.

Roujiamo recipe

13. After rolling up, tuck the cuff into the bottom.

Roujiamo recipe

14. Put the dough upright and flatten it into a round cake.

Roujiamo recipe

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.

Roujiamo recipe

16. Fry the bun over low heat until golden on both sides. Cut the steamed bun in half and add the braised pork.

Roujiamo recipe

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