Juntun Guokui is a perfect match for another snack in Sichuan. The key is good taste. Whether Pengzhou or Xindu, sea pepper is not imported, and it is Bashu area that can bring sea pepper to the extreme. Almost all the shops selling pork intestines powder will have a military pot helmet, beef and pork, which are basically these two flavors. Actually, the taste is not much different. The pot helmet is fried first and then baked. I wonder if I can help you, not just blow it up.
Guo Kun, where is its name? I have no way to prove it. Now Guo Kui can only call it fried steamed bread. Before 1980s, Guo Kui was beaten with a bamboo tube about 10cm long, which contained rapeseed oil. The drop in temperature leads to the physical change of protein characteristics. The military tunguo helmet is made of oil, and then baked, so that the inside and outside of the Guo helmet are thoroughly cooked and oiled, and the crispy surface presents multiple layers inside. The time control should be reasonable, and the oil kang should be slowly fried on both sides with a small fire.
Add a proper amount of salt and stir thoroughly. The more uniform the salt, the better. Seasonings include pepper, cumin powder and salt. Put these seasonings into the pork (beef) stuffing and mix well. This is the seasoning that must be put in the meat stuffing. It is best to be salty and light, not too much and not too little. None of them are delicious. Put the dough on the chopping board and knead it into strips, cut it evenly with a knife, and add some yeast and foam source A when kneading the dough. The baked pot helmet is fluffy and full, crisp in taste and easy to harden in cold weather. Roll the dough into long strips with a rolling pin, then spread out the prepared crispy dough, then roll the dough out from one end and roll it into long strips for later use.