Recipe introduction 1842, twenty-two years of Qing Daoguang, Li Guangzhong, a native of Liuzhuang, Luanxian County, Hebei Province, was the first pear tree in Siping, with a history of 160 years. When Li Liangui fled to the pear tree, he opened a small restaurant. Gao Pinzhi, an old Chinese doctor, told Li Liangui the secret recipe of using Chinese herbal medicine to bacon. Under the guidance of the elderly, Li Liangui devoted himself to studying the working procedures of dispensing, selecting meat, cutting meat, making soup, mixing flour and cooking. The cake shop was opened in Lishu County, Jilin Province at that time, and it was famous and thick, mainly engaged in sauced meat, pies and alcohol. Because the sauce meat of the Li family is clean and rotten, and the pie is soft and crisp, everyone who eats it praises: "The pie rolls bacon, and you can't eat enough." Therefore, Lishu Town is often full of guests and is very popular with the masses.

material

One piece of plum blossom meat, one piece of tenderloin, one piece of big bone, clove, nutmeg, Amomum villosum, cinnamon, pepper, star anise, dried ginger, cinnamon, onion, ghee, 400g of wheat flour, 50g of soup stock and sweet noodle sauce.

working methods

1. Wash the meat and soak it for four hours before serving.

2. Put the water soaked with meat, meat, bone and seasoning into the pot, and turn it over slightly after the fire is boiled.

Sticking chopsticks can turn off the fire after seeing rotten meat.

4. Pour some sugar and tea on the tin foil to the bottom of the pot, put the meat on the cover curtain, cover it, smoke it with fire, don't open the cover in the middle, observe the color of the meat, turn off the fire when you see the color, and wait until the smoke is gone.

5. First, prepare cakes. Add 50G broth to 100G wheat flour, then add a spoonful of salt, and stir well to make cakes.

6. Add140g of water to 300g of wheat flour, knead into dough, and leave it with the dough for more than half an hour.

7. Divide the proofed dough into 80g and the crisp dough into 20g.

8. This cake is 100G. Put the dough on the dough and flatten it, then roll it out with a rolling pin.

9. Fold in half, then fold in half, then flatten, and repeat this action at least three times.

10. The more times you roll, the more gluten you have and the more cakes you bite.

1 1. put it in an electric baking pan, turn it over and bake it after foaming.

12. Cut into slices, add shredded onion and sweet noodle sauce and bring to a boil.

skill

Adding some tea to bacon adds a lot of flavor! My bacon has a dark surface color, but it tastes old. I have to roll the cake more than five times. The cake is soft inside and burnt outside, golden in color, crisp and layered, and fragrant in taste; Bacon is yellow, fat but not greasy, thin but not firewood. When eating, roll the meat in a big pancake, and add seasonings such as shredded onion and noodle sauce. It tastes wonderful.