Name: Simple Version of Roujiamo
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Pork belly; 5 Bai Ji Mo; 100g crystal sugar; 100g boiling water; 20g Salad oil; 4 star anise; 1 piece Cinnamon; 2 tablespoons pepper; 1 pinch Rattan pepper; 14 pieces Licorice; 10 capsules clove; 1 pinch Fennel; 4 White cardamom; 6 slices Bay leaf; 4 Angelica dahurica; 4 slices ginger; 4 nutmeg; 5 Shanna; 2 tablespoons Five spice powder; 1 tablespoon White pepper; 10 Dried chili; 2 tablespoons Chicken Essence; 4 tablespoons salt; 80g Green onions; 80g Sliced ginger; 200ml Rice wine; 5000ml Shimizu; 2 tablespoons Soy sauce; 1 tablespoon Jinlan Soy Sauce Cream

Simple Version of Roujiamo

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

Some time ago, mutton steamed bun and Liangpi were popular all over the country, but I have never made these two kinds of snacks when I was in Xi'an.

In fact, the main reason is that I have to keep the old bittern. The refrigerator broke down a year ago, which caused me to throw away all the old bittern I had kept for 3 or 4 years. Everything has to start all over again.

I don't want to make cakes with noodles by myself, so I bought the ready-made Baijimo. "

Simple Version of Roujiamo

1. Prepare materials. Cut the green onion into sections, smash the ginger and slice into pieces.

2. Heat the oil pan, add rock sugar, simmer slowly, stirring constantly.

3. When the sugar changes from large bubbles to small bubbles, until the small bubbles disappear slowly and the color of the sugar turns dark red, pour 100 grams of boiling water. Turn off the fire.

4. Cut the pork belly into large pieces and cook for 20 minutes in cold water

5. Remove the oil foam on the cleaned surface and clean the pig hair.

6. Pour sugar, soy sauce, water, green onion, ginger, and spice bag into the pot.

7. After it is boiled, change to low heat and cook slowly for 20 minutes to get the flavor.

8. Add pork belly. Pour the rice wine.

9. After boiling, turn to low heat and cook for 30 minutes. Turn off the heat and simmer overnight. The next day, cook for 30 minutes on high heat in the morning and evening, soak overnight. On the third day, after the high heat is boiled, simmer for 30 minutes on low heat. Remove the meat pieces. The remaining broth is packed into a fresh-keeping box into a marinade.