Pork 1000g flour 500g.

Adjuvant yeast powder 2.5g baking powder, half teaspoon of alkali, half teaspoon.

Seasoning, salad oil, salt 30ml, onion, ginger 30g, sugar 15g, braised sauce, water 10g, stew 200g, 1 package.

The practice of Chinese hamburger

The method of braising pork: 1000g, one stew seasoning package (also, star anise, pepper, fragrant leaves, tsaoko, clove and fennel can be wrapped in gauze to make seasoning packages, a bowl of fried sugar, braised juice or soy sauce 10g, onion 30g, ginger 15g, and appropriate amount of salt.

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

2. Wash the soaked pork, put it in the pot, add more water, and then open the fire to boil.

After boiling, there will be a lot of white foam on the water surface, which should be cleaned up with a spoon.

4. Put all seasonings into the pot to boil, then put them into the electric pressure cooker and select the cook the meat key. Just choose the standard of taste. After the prompt tone sounds, unplug the socket and do not deflate until it is completely unpressurized. Cook in a common pot for 2 hours until the meat is particularly soft and rotten.

Method of making steamed stuffed bun: 500g flour, 2.5g yeast powder 1/2 tsp, 2 tsp baking powder 1/2 tsp edible alkali 1/2 tsp, 30ML edible oil (for salad oil) and 200g warm water (the water quantity will change with the water absorption of flour).

5. Put the flour into the pot and add yeast powder, baking powder, edible alkali and salad oil.

6. Pour in clear water and stir with chopsticks into snowflake-shaped flour wadding.

7. Knead into smooth dough by hand (the dough should be harder)

8. Cover the dough and put it in a warm place for fermentation. Don't let go completely, just start a little. In other words, when the dough is cut, you can find small holes instead of big holes.

9. Knead the dough evenly and divide it into 8 portions (the cakes are as big as those sold outside).

10. Take some dough, knead it first, and then roll it into strips with a rolling pin (I roll it a little wider, so you can roll it into slender strips and then flatten it, and it will be thin and long).

1 1. Roll out the flat strip dough from the top and roll it into a cylinder. Then put the cylinder vertically on the chopping board and flatten it into a small round cake by hand.

12. Roll it with a rolling pin to a thickness of 0.8 cm. A round cake with a diameter of about 10 cm is made in the same way as others.

13. When the frying pan is heated, there is no need to drain oil. Put the rolled cake in the pot and cover it. Turn the cake over or cover it with a small fire, and the cake will be baked. The baked cake will not harden if it is not covered for an afternoon. If they burn too much, they can be put in plastic wrap and refrigerated for three days, and then they are still soft.

Forming of Chinese hamburger;

14. Chop the braised pork with some broth.

15. Prepare some fried peppers and pepper oil, and add sesame paste into warm water and sesame oil to make a thin paste.

16. Prepare some chopped onions and chopped parsley.

17. Put Baiji buns on the chopping board, hold them in one hand and cut them from the side with the other hand, as long as there is a 1cm block behind them.

18. Spoon sesame paste onto the cake.

19. Spread with minced meat.

20. Add chopped green onion, coriander, fried Chili and a little Chili oil.