Name: Roujiamo
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork front leg; 2000g Bun; 300g green pepper; 100g shallot; 50g ginger; 20g pepper; 20g Material package; 30g Gastrodia; 30g Soy sauce; 20g Cooking Wine; 20g Sugar; 30g salt

Roujiamo

by Yule wireless kitchenette

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

I remember the first time I heard the name of Roujiamo, I was wondering, how could meat hold Mo? When I actually saw Roujiamo, I knew it was Mojiarou. But no matter who it is, it is delicious anyway. Later, I visited the people who made Roujiamo through the Internet and on the spot, and realized that the name Roujiamo is actually derived from ancient Chinese, which is an omission, meaning "meat sandwiched in the steamed bun." People from the Northwest, especially the common people, are quick and straightforward to omit the word "Yu", and they call more smoothly. Because the media often reported that some unscrupulous merchants used blood necks to make meat tongs, and then I stopped visiting these stalls. Today I suddenly remembered to try it for myself. The result was not bad. I took a photo and shared it with everyone. "

Roujiamo

1. The pork foreleg is refined, remove the tendons, wash and cut into small pieces.

2. Boil water in the wok and blanch the meat.

3. Take it out, put it on the plate, and don't cast it cold.

4. Prepare green onions, ginger, pepper, boiled meat, and gastrodia elata.

5. Prepare soy sauce, cooking wine, sugar, and salt.

6. Add the bottom oil to the wok, put the peppercorns in the pan, then add the sliced ginger, aniseed, and gastrodia elata to fry until fragrant.

7. Add the meat and stir fry.

8. Cook the cooking wine, soy sauce, add sugar and stir fry.

9. Add the shallots, add boiling water to cover the meat, bring to a boil, and let the guy simmer for an hour.

10. When the soup is thickened, add salt to taste, turn off the heat and set aside.

11. The dough is rolled into a pi according to the standard of seven doses per catty.

12. Heat the pan and put the pie pi.

13. Use a toothpick to pierce three to five eyes on the cake to prevent it from bulging.

14. Bake until golden on both sides and set aside.

15. Wash the green peppers and set aside.

16. Chop the meat, add green pepper, and chop into mince.

17. Drizzle a little broth.

18. Cut the cake in the middle, don't cut the ends. .

19. Evenly sandwich the minced meat into the cake.

20. Put it on the table and you're done.

Tips:
The meat must be simmered slowly to achieve the effect of melting in the mouth. When making pancakes, use toothpicks as soon as possible, otherwise it will be difficult to add meat when the pancakes bulge! Pie pi and chopped meat are carried out at the same time, and they are crispy on the outside and tender on the inside.