Shaanxi Laotongguan Rou Jiamo

Name: Shaanxi Laotongguan Rou Jiamo
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1100g pork; 2 pcs Tsaoko; 3 slices Cinnamon; 3 pcs star anise; 10 pieces Bay leaf; 8 pieces crystal sugar; 600g Flour; 350g water; 300g Pork suet; 1 piece Dried ginger; 1 bowl Old marinade

by lin leisurely

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Roujiamo is a specialty of Shaanxi!
Friends who have eaten Roujiamo in Xi'an may find that the cakes of Roujiamo eaten in this store are different from those in that store.
In fact, there are indeed some differences between the roujiamo cakes in various stores in Xi'an.
But it can be roughly divided into two categories: one is Bai Jibing, a pancake with the heart of a tiger-back iron ring and a chrysanthemum; the other is Lao Tongguan pancakes, which are burnt on the outside and tender on the inside, with clear stripes and layered inside.
The biggest difference between the two kinds of pancakes is that the pancakes at Lao Tongguan are crispy.

What I made today is Rou Jia Mo from Lao Tongguan.

Shaanxi Laotongguan Rou Jiamo

1. Ingredients needed for braised pork, big meat cut into large pieces

2. Pour the old marinade into the pot, fill in the right amount of water, after the water is warm, put the meat in it, boil over medium heat and skim the foam

3. Put the aniseed and rock sugar in, turn to low heat and simmer slowly. When the meat is simmered to eight mature, scoop out the marinade in the pot to cool and store in a bowl, then add a proper amount of salt to the pot and continue to simmer. Until the meat is rotten

4. Marinated meat

5. Pork suet, boil the oil first

6. Clean the suet and cut into small pieces

7. Pour into a wok with a bowl of water, bring to a boil on high heat, and boil on medium heat

8. After the water in the pot evaporates, turn the heat to a low heat and simmer slowly with constant stirring

9. When the oil in the pot slowly comes out of the oil, pour in the aniseed and simmer slowly over low heat

10. After boiling, filter out the oil residue with a strainer

11. Flour and water for pancakes

12. Slowly pour the water into the flour, stir the flour into a flocculent shape and knead it into a dough, let it stand for 1 hour

13. The leftover dough is divided into small pieces, the remaining large pieces are rolled into long strips, and rolled into thin slices, and the rolled dough pieces are brushed with the boiled aniseed oil. After brushing with a large amount of oil, roll it up into a long strip (the strip should be thicker)

14. Roll the divided noodles into thin slices, brush them with oil, and use a knife to cut the middle of the noodles into noodles, keeping both ends constant

15. Then spread this piece of dough on the chopping board, and use this thin piece of dough to wrap the rolled strips in the previous step. (In layman's terms, this is to put a coat on the rolled strips) This is the outer layer of the final pancake. Ring of meringue

16. Squeeze the dough into an agent

17. Cross section

18. Roll out the agent, put it in a greased electric baking pan and bake it until the flowers on both sides

19. Then move to the 180 degree oven and bake for three or four minutes

20. Chop the cooked meat, put it in hot pancakes, and pour in a small spoonful of soup. Lao Tongguan’s pancakes must be hot to make them crispy!

Tips:
The most authentic Lao Tongguan Rou Jia Mo pancake is to be baked in an open flame stove, but the conditions are limited, so the oven can only be used instead.
For the old marinade, please refer to my recipe: meat smut, just add more water and set aside a bowl.