Difficulty: Side dish (intermediate) time: 1 hour or more \x0d\x0d\ braised pork 1 000g braised pork seasoning package1\x0d\ caramel color1small bowl of Lee Kum Kee braised sauce or. 30g of onion, ginger slices 15g \x0d\ salt amount \x0d\ Baijimo \ x0d \ flour 50g, dried yeast 50g \ x0d \ baking powder 3g, 1/2 teaspoons of edible alkali. Cooking oil (I use corn oil) 30ML warm water is about 250 g (the water absorption of flour is different, and the amount of water added will be different) \x0d\ Steps of making meat sandwich buns \x0d\ Steps of braising pork \ x0d \1. Cut pork into 10cm square chunks and soak them in cold water. \x0d\\x0d\2。 Wash the soaked pork, put it in the pot, add more water, then cook it together and decant the foam; \x0d\\x0d\3。 Bring all the seasonings to a boil, then turn to low heat and cook for about 2 hours (you can also use an electric pressure cooker, which will be faster) until the meat becomes particularly soft and rotten. \x0d\ The practice of Baijimo \ x0d \ x0d \ 1. Put the flour into a pot, and add dry yeast, baking powder, edible alkali and corn oil; \x0d\\x0d\2。 Pour clean water and stir with chopsticks into snowflake-like flour wadding; \x0d\\x0d\3。 Knead into smooth dough by hand (the dough should be harder); \x0d\\x0d\4。 Cover the dough with plastic wrap and put it in a warm place for fermentation. Don't let the dough rise completely, just slightly, that is, cut the dough and you can see that there are small holes instead of big holes. \x0d\\x0d\5。 Knead the dough evenly, and then divide it into 8 parts (the same size as those bought outside) \ x0d \ x0d \ 6. Take one, knead it into a ball, flatten the palm slightly, and then roll it into strips with a rolling pin; \x0d\\x0d\7。 Roll up the rolled strip-shaped dough sheet from the top and roll it into a tube shape; Then put the cylinder vertically on the chopping board and flatten it into a small round cake by hand; \x0d\\x0d\8。 Roll it with a rolling pin into a round cake with a thickness of 0.8cm and a diameter of about 10cm, and make the rest; \x0d\\x0d\9。 When the frying pan is heated, there is no need to put oil. Put the rolled cake in the pot and cover it. Turn the cake over or cover it with a small fire, so that the cake is baked. The baked cake won't harden if it is left without a lid for an afternoon. If it burns too much, you can put it in plastic wrap and refrigerate it in the refrigerator. When they are taken out, they will soften again after being slightly heated by microwaves. \x0d\ Formation of Chinese hamburger \ x0d \ x0d \ 1. Chop the braised pork and add some broth; \x0d\ Prepare some fried peppers or Chili oil (I don't have time to take this this time, use Laoganma instead), put some warm water and sesame oil in sesame paste and stir it into a thin paste; \x0d\ Prepare some chopped green onion and coriander; \x0d\\x0d\2。 Put Baiji steamed buns on the chopping board, hold them in one hand, and cut them from the side with a knife in the other, as long as1cm is left; \x0d\\x0d\3。 Spread sesame paste on the cake with a spoon; \x0d\\x0d\4。 Then spread the minced meat; \x0d\\x0d\5。 Add chopped green onion, coriander, and stir-fried Chili oil (I use Laoganma instead, but I don't need to put the black things on the meat if I don't like spicy food). \x0d\ Tips \x0d\ 1, Baiji steamed bread flour is half-cooked, so it must not be twice as big as steamed bread at ordinary times, so that when baking, the cake surface will swell up, and it will not be crispy outside and soft inside like half-cooked flour; \x0d\2. When kneading dough, you must use edible alkali (I bought it on purpose), so that the Baiji steamed bread made by this method has the aroma of alkaline noodles and is very delicious; Putting some cooking oil in the dough will make the buns more brittle on the outside and softer on the inside, and will not harden when they are cold; \x0d\3. If the pork is soaked in cold water first, the blood stasis in the meat can be removed, so that the cooked meat will not smell; \x0d\4. When baking the cake, you must use a small fire and cover it, so that the baked cake will be crisp outside and tender inside; \x0d\5。 The opening of the steamed stuffed bun is as large as possible, so that more meat can be sandwiched, and the shape of the cooked meat bag is beautiful; \x0d\6. Don't omit the sesame sauce, the steamed stuffed bun with sesame sauce is more delicious (by contrast, my son said that the sesame sauce is more delicious);