Rouga Mo is one of my favorite Xi’an delicacies, but I didn’t eat authentic Roujiamo until I went to college. In my hometown, there are also people selling meat buns, but the buns contain only a small amount of meat, and more peppers and coriander. The buns are not really steamed buns. To be precise, they are a kind of fire or sesame cake. Just like this Roujiamo, I remember eating it with gusto. ?

Later I was admitted to Lanzhou University. During the summer vacation, I went to my uncle's house who settled in Xi'an. It was there that I ate authentic Roujiamo. It was indeed different from the original copycat version.

Later, after graduating from university, I left Lanzhou and stayed in southern Jiangsu for two years. Then I settled in Hohhot, Inner Mongolia. I stayed there for almost 20 years, during which I also ate meat dumplings many times. Steamed buns. The price of meat skyrocketed last year, so I suddenly came up with the idea of ??making my own roujiamo. Just make it. Although the homemade Roujiamo does not have the professional recipe of others, it is better because it has more meat and tastes very delicious. Below I will share with you my approach in detail, hoping to inspire you.

Ingredients

Pork belly + 600 grams of lean meat, a little green onion, a little ginger, 2 star anise

1 piece of cinnamon, 5 bay leaves, 20 peppercorns, raw 2 spoons of soy sauce

1 spoon of dark soy sauce? A little salt? A little white wine and a little oyster sauce

10 grams of rock sugar, an appropriate amount of cooking oil? 100 grams of water, 200 grams of all-purpose flour

Yeast powder 3g, olive oil 5g

Production process

1. Cut the pork into large pieces, put cold water into the pot, boil the foam, remove and set aside;

2 , heat the pan with cold oil. After the oil is hot, stir-fry the bay leaves, cinnamon, peppercorns, and star anise over low heat until fragrant. Take it out and wrap it in gauze as a marinade package. Use the remaining oil in the pan to continue to stir-fry the ginger slices and green onion segments. Add Add the pork and stir-fry to remove the oil from the pork belly;

3. Add water to cover the pork and exceed the height of about 3CM (the water needs to be added enough at one time, and it will take a long time to simmer, more if there is stock) (Okay), pour various seasonings into the pot, and put in the gauze-wrapped marinade bag, bring to a boil over high heat, cook over medium heat for 10 minutes, then simmer over low heat for 3 hours;

4 . There is no need to touch the stewed meat. Just soak it in the soup overnight and it will be more flavorful. The next day, put the stewed meat in a crisper and freeze it in the refrigerator. When you eat it, just defrost it and heat it. After all, I can’t eat so much at one time;

5. I bought the steamed buns ready-made and heated them in the oven;

6. Take out a piece of meat and wash it Put the bell pepper, chopped meat and pepper in a bowl, pour a spoonful of broth, mix evenly, slice the baked buns from the middle with a knife, put the mixed meat in, and make delicious Roujiamo It’s ready, served with porridge, it’s not too fragrant!

There are many ways to make Roujiamo, and no one dares to say that their own way is the most authentic. Personally, I think it’s best to eat what you like as long as you have your own taste. Friends, what do you think? Everyone is welcome to leave a message and speak freely.

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