Ingredients

1000g pork, 1 braised pork seasoning packet

1 small bowl of caramel color, Lee Kum Kee braised sauce or 10g dark soy sauce

Adequate amount of salt

Accessories

500 grams of flour, 3 grams of dry yeast

Baking powder 1/2 tsp edible alkali 1/2 tsp

30ML edible oil (I use corn oil) and about 250g warm water (the water absorption of flour is different, so the amount of water will be different)

How to make Roujiamo

1. Cut the pork into 10cm square chunks and soak them in cold water for more than 2 hours. It is best to change the water twice in the middle, so that the meat inside Only the congestion will be soaked out;

2. Wash the soaked pork, put it into the pot, add some more water, then bring it to a boil and decant the foam;

3. ?Put all the seasonings into the pot and bring to a boil over high heat, then turn down the heat and cook for about 2 hours (you can also use an electric pressure cooker to do it faster) until the meat becomes extremely soft.

4. Put the flour into a basin, add dry yeast, baking powder, edible alkali and corn oil;

5. Pour in water and stir with chopsticks to form a snowflake shape. Flour;

6. Knead the dough with your hands into a smooth dough (the dough should be slightly harder);

7. Cover the dough with plastic wrap and leave it in a warm place to ferment. Do not Let it rise completely, just a little bit, that is, if you cut the dough, you can see small holes inside instead of big holes.

8. Knead the risen dough evenly, and then divide it into 8 equal parts (so that it is the same size as the one bought from outside)

9. Take one part first Roll into a long dough, flatten it slightly with your palms and then use a rolling pin to roll it into a long strip;

10. Roll up the long strip of dough from the top into a cylinder; then roll the cylinder Place it upright on the chopping board and flatten it into a small round cake with your hands;

11. Use a rolling pin to roll it into a round cake with a thickness of 0.8cm and a diameter of about 10cm. Do the same for the remaining portions. ;

12.? Heat the frying pan without adding oil. Put the rolled out cake into the pan and cover the pan with the lid. Brown one side over low heat and then turn it over or cover the pan with the lid. Fry with fire to add color, then the cake is ready. The baked cake will not harden if left uncovered for an afternoon. If it is baked too much, you can put it in plastic wrap and refrigerate it. Take it out and heat it in the microwave for a while and it will soften again.

13. Add some broth to the braised pork and chop it into fine pieces;

Prepare some fried chili peppers or chili oil (I will use this if I don’t have time to get it this time) (Lao Ganma replaced), add some warm water and sesame oil to the sesame paste and stir into a thin paste;

Prepare some chopped green onion and coriander;

14. Place the white ji buns on the Hold down the chopping board with one hand, and use the other hand to cut open the side with a knife, as long as 1cm is left connected at the back;

15. Spread the sesame paste onto the cake with a spoon;

16.?Put the minced meat on top;

17.?Put on the chopped green onion, coriander and fried chili chili oil (I used Lao Ganma instead, there are dots of black stuff on the meat That is, if you don’t like spicy food, you can leave it out).