Bread material

600 grams of medium gluten flour

Salt 1 teaspoon

Proper amount of oil

2 tablespoons baking soda

Proper amount of lard

Lazy meat

3-4 tablespoons sugar

Half a bowl of soy sauce

A piece of cinnamon

6- 10 dried pepper

5 fragrant leaves

Octagonal 3

2 Amomum tsao (pat loose with a knife)

A few pieces of pepper 10

The practice of Chinese hamburger in Tongguan (Chinese hamburger without dough)

Add salt to the flour to increase the strength of the flour, add a little oil, and add one or two oils to one catty of flour evenly. Add baking soda powder to increase the crispy taste, stir evenly and add water to form a relatively dry dough, and cover it with a wet towel for later use.

Let's start cooking bacon. Put a little oil and sugar in the pot. When the sugar turns brown and bubbles, add water. The photo is almost ready. When it is ready, you must add water immediately, or it will be burnt.

Add half a bowl of soy sauce to the pot, without salt and with spices.

Add blanched pork belly, bring it to a boil and stew it on low heat. My father can't eat fat, so he cooked some lean meat.

Roll out the dough, roll it thin, brush it with lard, and apply it repeatedly, so as to be as wet as possible and become thicker.

Edge curling, when it is halfway rolled, cut the remaining noodles into filaments.

Then pull it up and roll it up.

Divide it into six parts, that is, six steamed buns.

Then close down, roll it flat, roll it on both sides, and roll it a little thinner than the picture.

Just brush the lard, brush it in the pot, and a thin layer of oil will do. Small and medium-sized torches are slightly burned in the pot, and a little fire color on both sides of the fixed type is enough.

Heat the oven at 200 degrees, preheat it for two minutes and bake it for eight minutes.

After these, the meat is almost ready. The remaining soup can be filtered and frozen in the refrigerator, and it will be the old soup next time. After a long time, the oil on it will become sticky, which is a real wax juice.

It would be better to add some soup when chopping meat. Dad couldn't eat coriander and pepper, so he made him whole meat. The baby couldn't eat Chili, so he made coriander meat. Mine is coriander and pepper meat, of course. Qing Xiang's is very good.

The Chinese hamburger with red dates and millet porridge is very nice. I made it myself. This is called fleshy, and one can support two or three outside.

skill

Lard is the most crisp oil. Refining lard can store the fat that is not used at ordinary times and refine it together. Slice the fat, it's faster. Put a little water in the pot, stir-fry it with high fire, and slowly cook it with low fire after the oil comes out, so that the fat slices turn golden yellow. I still remember when I was a child, my mother always waited to eat lard, that is, the fat after eating the oil. Sprinkle a little salt while it is hot, which is very fragrant.