Roujiamo

Roujiamo

by kiss war girl

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The practice of Bai Ji Mo: http://home.meishichina.com/recipe-34781.html


Roujiamo is actually "roujiamo". It is also said that people used to call "roujiamo" as "mojiamo". The dialect sounds like "no meat" or "no meat". What should I do if there is no meat? I was impatient and called it "roujiamo", which sounded much better. "

Ingredients

Roujiamo

1. Rinse the lo-mei material and put it in the material box tightly.

Roujiamo recipe

2. Boil in a pot of water for 5 minutes to remove the bitterness of the brine.

Roujiamo recipe

3. Put enough water on the pot to bring to a boil, add the meat and water to remove any blood foam.

Roujiamo recipe

4. Add enough water to the pot, add the marinade, 3 spoons of light soy sauce, and 3 spoons of dark soy sauce to heat until warm, add the meat and bring to a boil.

Roujiamo recipe

5. Use a spoon to skim the froth, turn to medium-low heat and simmer.

Roujiamo recipe

6. Stew until the meat is soft and rotten, add an appropriate amount of salt and continue to cook for 10 minutes.

Roujiamo recipe

7. The marinated meat is chopped together with the cut peppers and coriander.

Roujiamo recipe

8. Cut the baked bun horizontally to the inside of the bun, don't cut it; put the minced meat into the cake, and pour a little bit of braised pork broth on the meat, ready to eat.

Roujiamo recipe

9. The steamed meat is crispy, and the aftertaste is endless.

Roujiamo recipe

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