Last week, my daughter ate meat buns at the small dining table for lunch, and she couldn’t forget it after returning home.

She told me it was very delicious. She almost couldn't hold back after eating two sets.

I want to make it for her when I have time.

Of course, the child must satisfy this small request.

And I want to eat it myself.

I still remember that when I was a student, I often bought Roujiamo for breakfast.

Delicious and filling.

Roujiamo is a traditional snack in Shaanxi and Gansu. Now it has developed to the point where it can be found all over the country.

It's our Chinese burger, stewed tender meat minced with green peppers.

The meat is fragrant, but because of the fresh green pepper, it is not cloying at all.

I just think it's very fragrant and delicious.

Although the steamed buns made by myself at home are not that authentic, there is a sense of accomplishment in them.

I also think it’s great.

I cooked it and served it to the table, and it was gone in seconds.

My husband and two kids love it.

The best meat to make Roujiamo is pork belly. It has three layers, some fat and some lean, and has a better texture when eaten.

Ingredients for Roujiamo: 800 grams of pork belly, 1 green pepper, 2 star anise, 1 handful of rock sugar, appropriate amount of onion and ginger, 1 small section of cinnamon, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, appropriate amount of salt. Ingredients for white bun: 400 grams of flour,

4 grams of yeast, 210 grams of warm water. Cooking steps: Wash the pork belly with warm water and cut into large pieces. Put it in a pot, add an appropriate amount of water and blanch it, skimming off the foam.

Put the blanched pork into a casserole, add star anise, cinnamon, rock sugar, green onions, ginger slices, light soy sauce and dark soy sauce, salt, then add hot water to cover the meat, heat over medium-low heat for 2 minutes, then turn to medium.

Bring to a boil.

This step can also be done in a pressure cooker, which saves time.

Dissolve the yeast with an appropriate amount of warm water, then add the remaining warm water to the flour one at a time, knead it into a smooth, slightly hard dough, and place it in a warm place to ferment.

The dough will rise until it is about doubled in size and there will be a honeycomb shape at the bottom. After the dough is fully deflated, divide it into small portions of 70 grams each. Let it rest for 15 minutes. Take one portion, press and knead it again to deflate the air, and then knead it into two pointed ends.

, roll it out if it is thick in the middle, then roll it up, flatten it, and roll it into a round cake shape with a thickness of 6 mm.

I use a rolling pin with adjustable thickness.

If not, just make a rough estimate and make sure it's not too thin.

Place the rolled buns into a hot pot and cook over low heat until texture appears on both sides, about 2 minutes.

Place the baked buns on the grill and bake in a preheated 170 degree oven for about 8 minutes.

Add the stewed meat to the green pepper, chop it into pieces, then add two ladles of the soup from the meat pot and mix well.

Let the baked buns dry until ready to be eaten. Use a knife to cut the buns in the middle, but do not cut them. Add the chopped meat in cured sauce and you can start eating.

Baiji buns baked in the oven are crispy on the outside and soft on the inside, which is more delicious than baked directly.

If you don’t believe me, give it a try.

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