Rouga Mo

Ingredients

3 cups all-purpose flour, 1 cup warm water, 1 and 1/2 teaspoons yeast, 2 teaspoons salad oil, 1 /4 teaspoon salt.

Meat filling part:

2 pounds of pork leg (about 900 grams, semi-fat and lean is best, but I like it thinner), 1 pot of old marinade, 1 clove of garlic, 2 bay leaves, 2 zhizixiang, 4 cloves, 2 star anise, 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons sugar, 1/4 cup cooking wine, 1 piece of ginger (flattened), 1 teaspoon of Sichuan peppercorns, 1 handful of dried red pepper, 1/2 teaspoon of thirteen spices, 1 section of cinnamon bark, 1 teaspoon of oyster sauce, 1 strawberry, smashed, appropriate amount of salt, appropriate amount of water, 4 green chili peppers, 1 hour Put the cilantro.

Instructions

1. Put all the ingredients into the bread machine, start the dough program, and the bread machine will automatically knead and leave the dough.

2. Take out the risen dough, knead out any big bubbles, and divide it evenly into 12 equal parts, or decide according to your favorite size. Then roll each small piece of dough into a round shape and use a rolling pin to gently roll it into a small round cake.

3. After the small round cakes are fermented again for 15 to 20 minutes, heat the pot over low heat, spray a little oil, and fry both sides of the dough until golden brown, about 12 minutes per side on average, because it is done The cakes are very small, so they are cooked directly in the pan. There is no need to bake them in the oven. If the cakes are large, they need to be baked in the oven after both sides of the cakes are fried to golden brown.

Production process

1. Cut the pork belly into pieces and put it into the pot. Pour in water to cover the meat. Boil the water to remove the foam and cook for about 3 minutes. Remove the meat. Don't throw away the water.

2. Pour water and blanched pork belly into the pot again, bring to a boil over high heat, and add seasonings: 3 tablespoons of braised sauce, 3 bay leaves, 2 star anise, half a stick of cinnamon, and 5 Sichuan peppercorns /After 6 pieces and 2 pieces of tangerine peel, reduce the heat to low and simmer.

3. After simmering in the wok for an hour, change it to a casserole, continue to simmer over low heat, and simmer for more than 3 hours. The meat will be super fragrant and soft (it doesn’t matter if you change it to a casserole).

4. Dissolve the yeast in warm (3-40°C) water and let it sit for about 5 minutes, then pour it into the flour, first use chopsticks to beat the flour into snowflakes, and then mix it with your hands. Knead the dough into a smooth dough, cover with a lid or plastic wrap and let it rest for fermentation.

5. It will take about 1.5-2 hours for the dough to ferment until it doubles in size and it will not shrink when you poke a hole in the middle.

6. Divide the dough into six small pieces of about 7-80g. Take one, roll it into a long strip, and roll it up.

7. After rolling, stand it up and flatten it into a cake.

8. The size of the cake is slightly larger than the palm of your hand; the thickness is less than 1cm.

9. Put the patted biscuits into a dry, oil-free and water-free pan, fry over low heat until both sides are golden brown, turn off the heat and simmer for 5-10 minutes.

10. Mix hot pepper, coriander and cooked pork belly, add some gravy and chop into pieces and set aside.

11. After baking the cake, cut it horizontally in the middle without cutting it off, and put the minced meat into the cake.