Xi'an Roujiamo

Xi'an Roujiamo

1. Flour, water, yeast and dough, set aside to ferment

2. It doesn’t need to be too thick, and the fermentation time for steamed buns is half shorter than usual; the dough is kneaded and smoothed and rolled into long strips.

3. Divide into 10 doses

4. Take a potion, squeeze it, roll it up, and roll it up from top to bottom

5. Rolled dough

6. After all rolled up, let it rise for 10-15 minutes

7. After the proofing, the dough is flattened and rolled into a round piece with a concave in the middle and a little higher around the edges; put it into a hot pan and burn it on a high heat.

8. Turn it over in less than a minute, just apply 2 sides

9. Put the dough into the baking tray, put it in the preheated 170 degree oven, bake for 10 minutes

10. Take it out at that time

11. Wash and chop hot peppers

12. Chopped stewed pork; homemade stewed pork

13. Cut the dough in the middle, add meat and peppers, and start eating.

Tips:

It can also be cooked directly in a pan, requiring a small fire throughout.