First, do it at home. There is absolutely no soup stock. Just braise in soy sauce or stew as usual. It's also delicious. Just be careful, the meat should be stewed slightly rotten, because the cake is not salty, so the meat should be slightly salty. This will taste better.
Secondly, we should use semi-wool noodles, because the dead noodles taste too hard and the whole wool noodles are too soft. The dough should be harder, and it will rise in half the time than usual. It will swell up and form a honeycomb gap slightly. The specific time depends on the temperature, like when I made it, the room temperature was about 25 degrees, and it took 50 minutes. The surface is hard, and the water surface ratio is about 1:3. The cake made in this way is not soft, crisp outside and tender inside, and chewy.
The specific materials are as follows. Let's get started.
1, pork belly with skin, onion ginger, star anise, cinnamon, fragrant leaves, star anise, nutmeg, crystal sugar, cooking wine, soy sauce and soy sauce.
Don't care too much about the spices here, just follow what you have at home. More equals less. Although it will make the taste different, it will definitely not affect your mood of tasting your own food. This is the fun of cooking. Doing it yourself, satisfaction and accomplishment are more important.
2, and for many people, it may be a headache. In fact, it is very simple to remember these points. First, the noodle-to-water ratio of conventional noodles such as jiaozi Pie is 2: 1, but now the meat buns need to be harder, so the noodle-to-water ratio is 3: 1. Second, add yeast powder. My suggestion is that you don't need to pursue accurate grams, but you can probably do it. Only the time of kneading dough will be different, and the rhythm of kneading dough can be grasped by watching the state of honeycomb formation and expansion. For example, today, we should use semi-hairy flour, not too swollen. As soon as the hive is formed, it will be OK. ?
Let's stew the meat while waiting for the dough. Cut the pork belly into large pieces and blanch it in cold water first. Now that it's cooked, why do you have to destroy the foam? A step that confuses many people. Actually, the reason is very simple. If the blood foam is not taken out in time, it will adhere to the meat. First, it looks uncomfortable. Second, it also lost the function of washing meat. For example, I just didn't soak it in time today, resulting in blood foam on the surface of the meat. Finally, I had to wash it again with boiling water. ?
4. Pour the meat into the pressure cooker, put all the ingredients and seasonings prepared earlier, and pour boiling water for 20 minutes, which is slightly longer than the usual time of 15 minutes, and the meat will be softer and rotten. ?
5, when stewing meat, the noodles are almost ready, which is the state, swollen a little, about twice. Honeycomb has just formed in the dough.
6. The noodles are ready. Let's start making cakes. Knead the dough evenly again and deflate it to make the cake more chewy. Don't put oil in the pot, bake the cake until both sides are brown, and finally add salt to the stew to taste, which can be a little salty because the cake is not salty.