Roujiamo

Name: Roujiamo
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 2 stages Green onions; 4 slices ginger; 5 capsules garlic; 6 slices Tsaoko; Some pepper; 2 pcs star anise; several Dried chili; piece Cinnamon; Some lemongrass; Some salt; Some oil; Some clove

by I love baking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

I bought the Rou Jia Mo at Meituan last time, and the ratings were all 100% delicious, so I ordered a try.
But after only a few bites, it was very greasy. It looked like ghee on the outside, and the meat inside was woody. The gravy was not fragrant enough, and the remaining half was really hard to eat. This is too far from the meatballs I imagined.
But I am not convinced. I always like to study what I like and eat, and then make something that suits my taste.
We pulled the grass to make this meat tong bun. When it is chewed in your mouth, the juice will come out of the meat, filling your mouth with the scent of marinade. In addition, the white chicken bun is sandwiched on the outside. It is not greasy to eat. Full is a special snack that can satisfy your hunger.

Roujiamo

1. Wash the pork belly and set aside

2. Cut into slightly thicker chunks

3. Pour in the cooking wine and marinate in salt for 1 hour

4. Then use a pot to boil water, put the marinated pork belly in the water for about two minutes, remove the white layer on top, and remove it for use.

5. Add appropriate amount of oil in a non-stick pan, put the ginger, garlic slices, and green onion slices into the pan and fry until fragrant, then out, leave the oil for later use

6. Pour the prepared ingredients into the non-stick pan with oil just now, stir fry to get the fragrance

7. Then pour the well-watered pork belly and stir-fry, add the right amount of salt, a spoonful of light soy sauce, a little dark soy sauce for coloring, and add sugar water (the sugar water is made by cold pan and cold oil with white sugar, fry the sugar color, and wait until bubbling. Add a tablespoon of hot water and mix well to become sugar water)

8. Then pour the meat-free water, heat it on high heat for half an hour, then turn to low heat and simmer for half an hour, until the meat can be broken.

9. After the juice is collected, the meat can be taken out and fry into small pieces with scissors.

10. To make the bun, the yeast is dissolved in 50 grams of warm water, and then the yeast water, warm water and flour are mixed to form a smooth dough.

11. The kneaded dough is proofed for half an hour, then knead into long strips, and then cut into small pieces

12. Round the small dough, make a small hole with your thumb, stick an appropriate amount of oil around it, wrap it up, and squash it (it is equivalent to a hollow package of sesame oil, in this case, there will be a void in the middle)

13. Put a little oil in a non-stick pan, and fry the dough until golden on both sides. (Generally, the meat tongs are not fried, but I don’t like the noodles to be too dry, so I add a little bit, according to my own taste)

14. Cut the meat in the middle after it is out of the pan, and put the meat in it (you can also add green pepper diced and mix well)

15. Appreciation of finished products

Tips:
My love words:
1. When stewing the meat, it must be long enough to separate the meat gently with a spatula
2. To make the buns for the appearance, you don't need to make the whole surface twice as big, as long as it is proofed for half an hour.
3. Fry in a non-stick pan over a low fire. You can leave it alone or put a little oil, but not too much, otherwise the butter cake will be greasy, which will affect the overall taste.