Ingredients

200g pork filling

500g flour

6g yeast

2g salt

3g sugar

260ml water

10ml flavorless vegetable oil

1 tablespoon light soy sauce

1 tablespoon oil consumption

An appropriate amount of aniseed pepper, ginger slices and green onion leaves

1 tsp chicken essence

1 green onion

Recipe for Northeastern big pot roasting

< p> First, let the dough rise. The ratio of dough to water is calculated according to the bread machine recipe. I have tried it several times and it is very reasonable. It rises very well. The same goes for hand-made dough. Flour, water, vegetable oil, sugar, salt, yeast Add them all together and start kneading the dough. Be careful to separate the salt and yeast when adding them, mainly to avoid affecting the fermentation. Knead until the surface is smooth and you can start to rise. It will take about half an hour to an hour, depending on the room temperature.

I like to chop the meat myself, so it tastes better. In fact, I use the meat from the tip of the front hip. Because it is not enough, I add some pork belly. I think it is a bit fat, so I slice the fat meat out. Refined into oil residue, then chopped into fillings, it is also very fragrant.

There isn't much oil when frying the fatty meat. Just throw in the green onion leaves, ginger slices, aniseed and peppercorns and fry until slightly mushy. Throw away the residue and leave only the fragrant oil for later use.

Chop the green onion and add it to the stuffing. I am used to adding some water to the meat stuffing and stirring it, about one-third of the size of the small bowl, so that the stuffing will not feel dry and have a bit of soup. , I did not write down the specific grams of fake salt in the stuffing. According to personal taste, add light soy sauce, oil, chicken essence, a little sugar, and then add the oil for frying before. In fact, it does not matter meat oil or vegetable oil, the method is the same , in fact, northerners don’t use it much, it’s just a personal preference, just mix it well.

The risen dough is made into a wrapper. The steps are the same as for dumpling wrappers, just thicker and larger.

It’s so big after it’s wrapped, it’s really big! After wrapping, let it sit for 15 minutes, then let the dough rise and expand.

Add oil to the pan, fry for 2 minutes on low heat, add a small bowl of warm water, cover the pot and start simmering. It is best to add enough water at one time, the water will reach about one-third of the pot. Set it to a high temperature, try not to open the lid in the middle, and simmer for about 20 to 25 minutes. It must be a low fire. When the fire is high, the water will quickly dry out and the bottom will be mushy. The filling in the middle is not yet cooked. 25 minutes is enough to fry. After the water dries, the oil is just enough to fry the bottom until it is crispy and golden.

When it comes out of the pot, it’s fragrant! The skin is soft and the bottom is crispy! When you take a bite, the meat filling will burst with soup! tasty!