1. A piece of pork belly
2. Cut in half, pot under cold water, blanch
3. Prepare onions and shallots
4. The blanched pork belly is cut into small pieces (I changed it with a knife, and the pork belly pieces are cross-shaped)
5. Hot oil pan, saute the onions and shallots
6. Put the pork belly and stir fry
7. Stir fry until the pork belly is slightly yellowed, add a little cooking wine to remove the fishy
8. First pick up the pork belly and set aside
9. Change to medium heat, put four spoons of sugar, and fry the sugar color
10. When the sugar is bubbling, put the pork belly cubes in to color
11. Then pour three bowls of water, pour in the right amount of soy sauce and braised sauce, sprinkle the right amount of five-spice powder and pepper, cook for 20 minutes on high heat, remove the foam, change to medium heat and cook for 1 and a half hours
12. Prepared pork belly (must leave proper amount of juice)
13. Appropriate amount of flour (because I don’t know how many white buns to make, so I feel the amount of flour used) + a little baking powder + proper yeast + a little salt + cold water to knead into a dough, wake up for half an hour
14. Divide the awake dough into small portions
15. Roll up
16. Press it down and roll it into a circle
17. Low heat, no need to put oil in the pan, start pancakes (about 15 minutes), and bake them until golden on both sides
18. After the cake is baked, use a knife to divide the cake into two pieces (do not cut)
19. Chop the pork belly into minced meat, remember to sprinkle some soup in
20. Cut some small coriander
21. Put the minced meat in the middle of the pancake
22. The Rou Jia Mo is finished, it's super delicious (with seafood soup, it tastes even better)
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