Braised pork in Chinese hamburger is a combination of braised pork and Baiji steamed bun, which sets off their respective flavors and makes the taste to the extreme. Because of the fine selection of materials and the use of aged soup stock, braised pork is unique, ruddy in color, fragrant, soft and waxy in meat, and unique in fragrance. Let's take a look at the method of braised pork in Chinese hamburger.

Material: 350g of front leg meat.

Seasoning: three slices of ginger, four slices of onion, ten slices of pepper, 0.5 slice of 65438+ aniseed, two dried peppers, one slice of cinnamon, two slices of fragrant leaves, five slices of hawthorn, two tablespoons of salt, one crystal sugar, half a spoonful of soy sauce, half a spoonful of oyster sauce, half a spoonful of soy sauce, a little pepper and a little chicken essence.

Practice: 1, cut the pork into inches and wash it with water; 2. Slice ginger and cut onion. Peel garlic and pat it loose, and prepare seasoning; 3. After blanching, remove the meat pieces and wash them; 4. Then put it into a soup pot filled with water and boil it to remove floating foam, then add onion and ginger and seasonings except salt and chicken essence; 5. After boiling, add soy sauce, soy sauce and oyster sauce to simmer; 6. Cook for about an hour, transfer the meat to the wok, add salt to the fire, cook until the soup is about half a bowl, and add chicken essence; 7. Take the cooked meat out of the pot for later use; 8. Add baking powder to the flour to make a harder dough; 9. Wash pepper and coriander; 10, knead the dough for about 20 minutes; 1 1, then divide the dough into uniform agents and roll them into slightly thicker cakes; 12. When the pan or baking pan is hot, put it in the cake cover and take it out. 13, one side is turned over after molding, and the two sides are slightly Huang Lue-shaped. 14, the cake is slightly dry; ...