Roujiamo

Name: Roujiamo
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 300g Flour; Some Green onion ginger; Some yeast; Some Baking powder; Some crystal sugar; Some salt; Some Old bittern; Some Various spices

by nancy_W

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This weekend, the sunshine is just right. I invited a friend to have a meal at home, and I also learned how to make Rou Jia Mo here for everyone.
Roujiamo is indeed a dish that meat lovers can’t miss. It’s a bit cumbersome to make, and it’s hard to say how authentic, but it’s rare to eat domestic food abroad. Everyone says it’s delicious. I am very happy. "

Ingredients

500g Pork Belly
300g Flour

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Some Green Onion Ginger
Some Yeast
Some Baking Powder
Some Crystal Sugar

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Some Salt

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Some Old Bittern
Some Various Spices

Roujiamo

1. Prepare materials.

2. Soak the pork belly in water for 8 hours, changing the water twice halfway.

3. Boil water in a pot and blanch the soaked pork belly.

4. Blanch the pork belly and wash.

5. Do not put oil in the pan, and fry the pork belly on a low heat.

6. Add an appropriate amount of rock sugar and boil it to give the pork belly a sugary color.

7. Bring the old marinade to a boil in an electric pressure cooker, add the pork belly, add green onion and ginger and the scallion bag (with star anise, anise and cinnamon).

8. Add enough salt, cover and cook for several hours.

9. Make buns while waiting for the meat. Mix flour with yeast and baking powder.

10. Add warm water to form dough.

11. After the dough is proofed, knead it and pull it into equal parts.

12. Roll the small agent into an oval and roll it out into a long strip.

13. Roll up from top to bottom.

14. The roll is as shown in the figure, and the mouth is closed at one end.

15. Press down with the palm of your hand.

16. Roll out into a bowl slightly.

17. Put the cooked buns in a pan without oil, and broil them on a low fire.

18. It is enough to change the color on both sides, and move it to the electric baking pan to continue baking.

19. Marinated meat.

20. Served out and chopped up, sandwiched in the meat and ready to eat.

Tips:
1. This amount of flour made 8 smaller meat tongs, or 4 large ones.

2. If you don't have any stew, use 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, and appropriate amount of oyster sauce instead.

3. It is best to add enough salt and water for the braised pork at once.