I. Materials

250g of flour, 500g of pork belly, 2g of yeast powder, 2g of alkali, 50g of salt 1 teaspoon, 50g of rock sugar, 2 slices of onion, 2 slices of ginger, 20 slices of star anise 1 pepper, cinnamon 1 teaspoon, soy sauce 1 teaspoon, and appropriate amount of water.

Second, practice.

1. Heat the pan, add crystal sugar and a little water, and keep stirring until the sugar melts and bubbles appear.

2. Slowly, the color of sugar is reddish brown, with caramel aroma. Immediately add hot water and cook until it is stirred to a sugar color.

3. Wash the pork and put it into the soup pot, pour in clear water (the clear water has not reached the surface of the ingredients), boil it with strong fire, skim off the floating foam, take it out after cooking for 3 minutes, rinse off the floating foam on the surface with clear water, and pour off the water in the pot.

4. Put the scalded pork into a clean pot, add enough water (not on the surface of the ingredients), boil it with high fire, skim off the floating foam that may be generated again, then add salt, onion, ginger, fried sugar, soy sauce and stew (see seasoning list) and stir well. After boiling, turn to low heat for 2 hours, season with salt and stew for 60 hours.

5. Dissolve yeast in water, rush into flour and stir with chopsticks. When the flour is crushed into floc, knead it into hard and smooth dough by hand, cover it with plastic wrap or wet cloth, and let it stand for 10 minute.

6. Stir the ingredients of alkaline water in the bill of materials evenly, take the kneaded dough out and put it on the chopping board, dip your knuckles in alkaline water, plunge it into the dough, repeat the action, and beat all the alkaline water into the dough and knead it repeatedly until the surface is smooth.

7. Cover with plastic wrap or wet cloth and let stand for 10 minute. Knead the dough long and divide it into 6 equal parts.

8. Take a portion and knead it evenly, first knead it into a slender strip, then flatten it with a rolling pin, roll the flattened strip dough out from the top and roll it into a tube.

9. Then put the cylinder vertically on the chopping board, flatten it into a small round cake by hand, and roll it into a round cake with a diameter of about 10 cm with a rolling pin.

10. Heat in a pan, and bake the cake blank on it until golden brown on both sides.

1 1. Take out the stew and chop the soup mixed with a little stew. Cut the bread from the side with a knife and put the cut meat in the bread.