Roujiamo
1.
Yeast is dissolved in warm water
2.
Pour into the flour
3.
And make dough and ferment
4.
Seasoning is ready
5.
Cut the pork into small cubes, it’s best to use pork belly, or put a few pieces of fat in it. It’s delicious with fat and lean.
6.
Boil the meat first to remove the blood inside
7.
The blanched meat, wash it again, set aside
8.
Put oil in the pot, then add sugar, slowly melt the sugar on low heat
9.
When making the sugar color, be sure to stir continuously with a shovel on a low fire, the sugar will slowly caramelize, and it will be fine when it starts to smoke and bubbling.
10.
Pour in the blanched meat and stir-fry quickly on high heat to make the meat evenly colored
11.
Pour in all the seasonings, add light soy sauce and dark soy sauce, and stir fry
12.
Pour in the right amount of water, and add a little more to the minced meat, because the stewing process consumes some water, and finally put some soup in the meat tongs, so add a little more water, and then season with salt. Start to simmer
13.
Bring to a high heat, turn to low heat and simmer for an hour and a half, so that the meat will be particularly tasty, and the fatty meat will be stewed and become soft and taste fat but not greasy
14.
In about three hours, the dough is ready, and the inside of the dough becomes honeycomb.
15.
Take out the dough and divide it into 70 grams each
16.
Use a rolling pin to roll into a pie crust, and then wake up a little
17.
Put some oil in the pan, put the cake in, and fry until golden on both sides
18.
Remove the stewed meat, mix fat and lean, then chop, wash and chop the green peppers
19.
Use a knife to cut the baked pie in the middle, then put the minced meat and green peppers in, and then pour some soup in it. If you like spicy food, you can put sharp peppers.
20.
Roujiamo will be fine
Tips:
1. It is best to use pork belly, so that the fat and lean combination is delicious
2. After the dough is fermented, there is no need to add salt and oil when rolling out the crust, because the meat already has a taste, just roll it out and bake it
3. Pour proper amount of water when stewing the meat, and add a little more for the minced meat, because the stewing process consumes some water, and finally put some soup in the steamed bun, so add a little more water some
