Sichuan Juntun Guokui

Name: Sichuan Juntun Guokui
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 50g pork; 150g Rapeseed oil; 1/2 teaspoon pepper powder; 3g salt; 2g yeast; 25g hot oil; 1/2 teaspoon Soy sauce

by 0 Zucchini 0

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Junle Town "Su Guokui", also known as "Deep Butter Melaleuca", is a traditional snack in Sichuan Province. It has a long history, exquisite workmanship, and unique style. It is famous in western Sichuan for its fragrance, crispness, crispness, and delicate slag.
The traditional method is to fry in a frying pan, and finally put it in the hearth to make it crispy. But my home does not have an oven. In the last step, I heated the pan and used the heat of the pan body to bake the oil in the pan. I didn't expect the effect to be the same, very crispy.

Ingredients

200g Flour
50g Pork
150g Rapeseed Oil
1/2 teaspoon Pepper Powder
3g Salt
2g Yeast
25g Hot Oil
1/2 teaspoon Soy Sauce

Sichuan Juntun Guokui

1. Put yeast powder in the flour, add warm water and knead it into a smooth dough

2. Set aside to wake up for 25 minutes, go out and exhaust

3. Prepare the shortbread, add pepper powder, salt to the flour, pour in the hot oil and stir well

4. Mince pork, add a little soy sauce and pepper powder, mix well

5. The ginger chopped dough is divided into several pieces and rolled into a tongue shape

6. Roll up from bottom to top, then roll the dough into a tongue shape

7. Brush the shortbread, put on the minced meat

8. Roll it up from bottom to top, leave it aside to wake up for 10 minutes, then stand up the pie and press it down by hand

9. Put the flattened pan helmet into a frying pan and fry

10. Fry on a low fire, the pan helmet slowly starts to color, and both sides are fried to golden brown and served.

11. Change to an empty pan without water and oil, put the pan and use the heat of the pan body to bake the pan and make it brittle (low fire, turn it over from time to time to prevent it from becoming mushy)

Tips:
The dough used is half-raised noodles, which has a softer texture than directly blanched noodles and has a shorter time than fully fermented dough.