1. Soak a piece of pork belly for a few hours in advance so that there will be no froth when it is cooked
2. Prepare a spice bag: dozens of peppercorns, appropriate amount of dried chili, two star anise, one section of cinnamon, a few slices of bay leaves, 1 to 2 grass fruits, two slices of Angelica dahurica, Baiko, two or three pieces of nutmeg (cumin, good (Ginger, Amomum, and Citronella, if you have them, add a little each)
3. First, fry all the spices over a low fire, fry to remove the water vapor and fry out the aroma so that the aroma can be completely volatilized during the marinating
4. Put the pork belly in cold water, add the fried spices, add some ginger slices and green onions, just start using high heat
5. Then add a little dark soy sauce, an appropriate amount of very fresh light soy sauce, a small half bowl of sugar (I fry in advance), a thick soup treasure, an appropriate amount of rock sugar, five tablespoons of cooking wine, a spoonful of white wine, and an appropriate amount of salt.
6. After the high heat is boiled, turn to medium and low heat and simmer for about 1 hour. After cooking, add two tablespoons of chicken powder and keep soaking without taking out. (If the pork belly is not soaked for a few hours in advance, you should keep simmering in time after the high heat foam)
7. To start mixing noodles, prepare a pound of all-purpose flour, add 5 grams of baking powder and a little soda noodles
8. 5 grams of yeast is melted with warm water of about 35 degrees
9. Pour the yeast water into the flour and stir it into a flocculent
10. Make it into a suitable soft and hard dough, cover it and let it stand for one hour
11. Knead the proofed dough into long strips
12. Then divide it into several doses and roll the doses into small strips
13. Take a potion and roll it into a long strip with two pointed ends and a bulge in the middle
14. Roll into a long film
15. Then roll it from top to bottom, don’t roll it straight and slightly obliquely so that you can roll out a pointed tip.
16. When rolling to the tail, put the tail at the bottom
17. Put the tail at the bottom and stand up
18. Press flat, leave it to wake up for a few minutes
19. Then roll it into a wafer
20. Put the cakes in a dry pan without oil, slowly fry them on a low fire, and fry both sides with golden brown and then cook the other cakes in turn (the best effect is to use an electric baking pan)
21. I put the baked buns in the oven at 150 degrees and bake them for 5 minutes, so that the buns are crispy inside and out, imitating the effect of baking in an oven (if you don’t have an oven, you can omit this step)
22. Take out a piece of marinated pork belly
23. According to personal preference, chop into fat and thin minced meat or meat pieces
24. Pour a little marinade (you can chop some chopped green chilies or chopped green onions and add them to the meat)
25. Just cut the white bun from the middle and put the meat directly. It’s best to eat while it’s hot. The finished picture
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