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. Foreigners often think it is a bad sentence when they hear it.

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 getting too far away.

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 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, and Sichuan peppercorns

2 grams, 1 gram of grass fruit, 1 gram of cloves, 3 grams of cocoa kernels, 1 gram of galangal, 5 slices of aroma, 10 grams of dried chili, 20 grams of green onions, 10 grams of ginger, 10 grams of salt, 10 grams of rock sugar, 25 grams of sugar

grams, 25 grams of soy sauce, and 10 grams of cooking wine.

Put the meat pieces 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, pour in the flour, and use chopsticks to stir in the flour.

Beat into a snowflake shape, then knead the dough with your hands to form a smooth dough, cover it, and let it ferment 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 slightly larger than an adult's hand, less than 1 cm thick. Bake it in the oven to make a white steamed bun; 4. Spicy pepper, coriander and stewed

Mix the good cured meat, 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 it. The meat will be fragrant, crispy, and soft.

Done.

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 the steamed bun from the middle first, the cured meat juice will squeeze 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.