Roujiamo

2024-08-14 13:40:01 Snacks

Ingredients

Pork belly (skin optional) 500g
Green onions 50 grams
Ginger 5 slices
Rock sugar 20g
Vida soy sauce 20g
Dark soy sauce 10g
Salt 3 grams
Chicken essence 2 grams
Stew meat package 1 small package
Eggs 5

Steps

1. Prepare the ingredients. You can choose pork belly with skin. It’s late after get off work. The skin-on pork belly is sold out in the supermarket. Only this kind of pork belly will not prevent you from making delicious bacon. Juicy meat. To save trouble, I used the stew meat package, which has more complete seasonings than what I prepared myself.

2. Cut the pork belly into large pieces, pour in appropriate amount of cooking wine and mix well, marinate for 15 minutes to remove the fishy smell.

3. Wash the meat marinated in cooking wine, blanch it in boiling water and remove the blood.

4. Remove the meat from the minced blood and drain it from the water and set aside.

5. Put the rock sugar into the pot over low heat and stir slowly until the rock sugar melts and turns into caramel color. Don't overcook it, it will be bitter!

6. Pour the empty meat into the pot and stir-fry evenly so that each piece of meat is evenly caramelized.

7. Slice the ginger and scallions into sections, add them to the pot, and stir-fry the caramelized meat.

8. Add an appropriate amount of Vida soy sauce and dark soy sauce, and add an appropriate amount of hot water (remember not to add cold water in this step, otherwise the fried meat will shrink when exposed to cold water and the meat will become tender) It will be too hard and not tasty), and put a stewed meat bag at the same time. After it boils on high heat, turn to low heat, cover and simmer for 1 hour.

9. While the meat is stewing, let’s make some noodles. Dissolve the yeast powder with warm water.

10. Pour the brewed yeast powder into the dough little by little, and stir it into a snowflake shape with chopsticks.

11. Cover the mixed dough with plastic wrap and set it aside to proof (the proofing time takes longer in winter, and usually 40 minutes to 1 hour in summer)

12. When the dough has risen to twice its original size and does not spring back when pressed, it is ready.

13. While stewing the meat, you can also boil a few eggs and marinate them with the meat.

14. Boiled eggs, peeled, garnished with coriander

15. Wrap the mouth with medical gauze and tie it with thread.

16. When the meat has been stewed for an hour, put the wrapped eggs into the meat and simmer together. At this time, you can add the appropriate amount of salt and chicken essence. Don’t add the salt too early!

17. Continue to cover and simmer over low heat for about 30-40 minutes. The time will depend on the situation. Just check that the meat is soft and glutinous. Do not take too long (the fat meat will become mushy after a long time) It won’t be good if it’s in the pot)

18. After taking out the air from the dough, divide it into dough pieces of suitable size.

19. Roll the dough into a shape of beef tongue.

20. Roll up.

21. Flatten and roll into suitable dough. Leave to rise for 15 minutes.

22. Put the dough into the pan, cover and cook slowly over low heat.

23. Pay attention to turning over, continue to cover over low heat, and cook slowly.

24. Pick out the soft and glutinous meat and serve it with a big knife!

25. I don’t like minced meat. I like the feeling of being able to eat chunks of meat in Roujiamo.

26. Split the baked crispy buns, put the minced meat in it, and then pour two spoons of braised pork sauce inside. Only when you take one bite will it taste delicious. .