Roujiamo is a traditional famous dish of the Han people. It is a delicacy that is generally loved by people in Shaanxi and Henan. Roujiamo is actually minced meat with cured meat and sandwiched into freshly cooked Baiji Mo.

It means that the steamed bun is stuffed with meat, but it is also called the steamed stuffed bun with meat stuffed inside it. When people from other places hear this, they often think it is a bad sentence. Some ancient writing experts believe that "roujiamo" actually means "meat in the steamed bun". In the oral tradition, the common people omitted the word "yu" to make it easier to pronounce. Therefore, it is not a bad sentence, but it highlights the amount of meat. Plenty and delicious.

Okay, I’m going too far. The following introduces the recipe and production steps of Roujiamo:

1. Cut 1000 grams of pork belly into pieces and put it into the pot, blanch it in water to remove the foam and take it out;

2. 2 grams of star anise, 1 gram of cumin, 1 gram of cinnamon, 2 grams of pepper, 2 grams of Sichuan peppercorns, 1 gram of grass fruit, 1 gram of cloves, 3 grams of coriander, 1 gram of galangal, 5 aromatic slices, 10 grams of dried chili, 20 grams of green onion, 10 grams of ginger, 10 grams of salt, 10 grams of rock sugar, 25 grams of sugar, 25 grams of soy sauce, and 10 grams of cooking wine. Put the meat into a large pot, add an appropriate amount of water, add the above condiments, bring to a boil over high heat and then simmer for 2 hours;

3. Dissolve the yeast in the warm water, let it stand for 5 minutes, and pour in the flour , first use chopsticks to beat the dough into a snowflake shape, then knead the dough with your hands to form a smooth dough, cover it, and let it rest for about 2 hours. The dough will ferment until it doubles in size and is ready for use. Cut the dough into two halves, roll it into a long strip, and roll it up to make a dough cake slightly larger than an adult's hand, less than 1 cm thick, and bake it in the oven to make a steamed bun;

4 , pepper, coriander and stewed bacon, add gravy and chop into pieces;

5. Use a knife to slice the baked white buns horizontally and continuously, and sandwich the minced meat into them. , the Roujiamo is made with fragrant meat, crispy buns and soft flesh.

Warm reminder: The correct posture for eating meat buns is: hold the bun horizontally and bite from both sides. Holding the steamed bun horizontally allows the cured meat juice to be fully immersed in the steamed bun and prevents it from flowing out; if you bite from the middle of the steamed bun first, the cured meat juice will be squeezed out from both sides.

The above answer is the most basic of the many ways to make Roujiamo. I hope it will be helpful to everyone. Friends are welcome to criticize and correct me, thank you!