Pork in Cured Sauce + Baiji Mo = Roujiamo

1. Pork in Cured Sauce

Ingredients Preparation: Meat: 500 grams of pork belly with skin (can be made 5), soak in cold water for one hour, remove the blood, wash and set aside. One package of aniseed ingredients (two each of cinnamon bark, star anise, bay leaf, a little fennel, a small piece of tangerine peel, a few grains of cardamom, strawberry, and Sichuan peppercorns), 8 pieces of rock sugar, a section of green onion, 4 large slices of ginger, and three tablespoons of cooking wine. 2 tablespoons of dark soy sauce, 3 tablespoons of light soy sauce, an appropriate amount of stock or boiling water (to just cover the meat), an appropriate amount of salt

Method: Add seasonings to the stock, cover and bring to a boil over high heat, add in the wash Clean the meat, boil it, skim off the foam, and season with salt to your liking. Turn to low heat, keep the water boiling but not boiling and simmer for 5 hours. Basically, "the fat meat will not make you feel tired after eating it, the lean meat will have no residue and the mouth will be full of oil. You don't need to bite the meat to make it rotten, and the lingering fragrance will last for a long time after eating."

2. Baiji buns

Ingredients: 3 cups of ordinary flour (makes six), 1.5 tsp of dry yeast, about 1.5 cups of warm water, 1 tsp of baking powder

Method:

1. Dissolve the dry yeast with warm water and slowly pour it into 2.5 cups of flour. Knead it with your hands into a smooth dough that is moderately soft and hard.

2. Cover or cover with plastic wrap and place in a warm place to ferment for about 1 hour (the time can be shorter in summer) until it is doubled in size. The dough should be honeycomb-shaped. .

3. Add baking powder and the remaining flour (little by little) to the risen dough, and continue kneading until the dough is relatively hard. It is not necessary to add all the flour. Cover with plastic wrap and let rest for 10 minutes.

4. Divide the dough into six parts, roll each part into a long strip and form a dough, then roll out the dough and let it rest for another 5 minutes.

5. Put it in an oil-free pan and sear it over medium heat (the original one seems to be half-cooked, then bake it in a 350C oven for 5-10 minutes. When it comes out like this Crispy on the outside and soft on the inside), as long as you increase the heat when it is almost ready and brown the cake a little, it will also have the effect of being crispy on the outside and soft on the inside.

6. The last step is the roujiamo. Chop the cured meat, chop it, add the cured soup and your favorite garlic sprouts, green peppers, coriander, etc. while chopping, the more chopped the better.

7. Finally, put the meat into the freshly baked Baiji buns, and eat!