·Ingredients: 300 grams of flour, 20 grams of baking powder, appropriate amount of warm water (HaoChi123.com)

·Operation: 1. Dissolve the baking powder with warm water, pour it into the flour, and knead it with your hands into a dough of moderate hardness. Cover with a cloth and let rise for 40-50 minutes. Wait for the dough to fully expand.

2． Then: cut into 6 parts and then knead each part, flatten it, and roll it into a round shape

3. Heat it first without adding oil. Put the cake in and poke 9 small holes with a toothpick. Prick both sides. Cover the pot, being careful not to burn it, and turn it over after a few minutes. You can already smell the fragrance.

4. The dough will expand a little, and it will look fluffy and soft, and of course it will be delicious.

5． Making braised pork

In fact, making braised pork is quite simple. It’s up to you to put in whatever ingredients you think are delicious. I didn’t put in many ingredients. A pressure cooker is most suitable. It’s delicious, and it’s rotten enough to not clog your teeth~!

A. Choosing meat is very important. According to personal taste, it should not be too fatty.

Cut into small pieces. Add star anise powder and a piece of cinnamon. Light soy sauce (don’t worry if you use more), a little sugar and salt.

C Add water to the meat.

Simmer pot D over low heat for 25 minutes.

If there is too much water after opening the lid, open the lid and cook over high heat until the soup is thick.

There is another way to make it: braised pork with watermelon rind

Materials: watermelon rind, pork belly, star anise, soy sauce.

Method:

A. Wash and cut the pork belly into pieces, cut the watermelon into small sections and peel it (you can leave more of the red meat part) and set aside;

B. Put the watermelon rind and pork belly into the pot, add appropriate amount of water, star anise, and soy sauce, and simmer over medium heat for 30 to 40 minutes. Serve.

6. Then chop the stewed meat into pieces with a knife and pour some braised meat soup on it

7. Cut the fried buns in the middle with a knife, do not cut to the bottom, leave a little edge connected

8. Start filling in the meat: put the minced meat into the middle, that’s it.

The recipe of Roujiamo is disclosed

First, post the original text by Jia Pingwa, and then talk about the recipe.

Original text:

Bacon sauce meat is not bacon. Bacon is salted, it is cooked in soup. Soup, aged soup, made for one or two years, three generations or four generations, the longer it is, the mellower and better the taste; cook, put the meat into the soup pot, skin side up, add Shaoxing wine, salt, rock sugar, green onions, ginger cubes, Anise, cinnamon, and strawberries are brought to a boil over high heat, then simmered over low heat until the water is rounded but not rippled.

The meat with cured sauce can be eaten alone or with rice and wine. However, if you really want to appreciate its flavor, it is best to eat it with hot white steamed buns freshly baked. This is the so-called "pork sandwich". Steamed bun". It’s a steamed bun with meat inside, but it’s called meat inside a steamed bun. In order to emphasize the beauty of the meat, buyers ignore the language standards. The strange thing is that all the eaters of this obviously wrong name recognize it, which shows the power of the beauty of the meat.

Nowadays, urban people dislike eating fat meat the most. In the butcher shop, people line up at the back door all day long to buy lean meat. However, this meat is fat but not greasy, and lean without residue. This is good, so in recent years there have been many operators in cities and towns, and shops can be seen everywhere in the streets and alleys.

A woman from Shanghai came to Xi'an and was on a diet to be slim. She hesitated in front of a shop for a long time, salivating but not daring to eat. The shopkeeper understood, chewed heavily, and her mouth was full of oil, and said: "My family I have been selling cured meat for three generations. I have been eating six meat buns every day for fifty years. You see, I am not fat and skinny." The woman visited 80 shops in a row and saw that all the sellers were capable. She believed it. The man's advertisement was accurate, so he opened his mouth.

Method:

Pork in Cured Sauce: Follow the recipe for braised pork for the first time. One pound of pork belly with skin, washed and blanched in boiling water for five minutes, rinsed with cold water and cut into large pieces. Put two tablespoons of oil in the wok, add a small spoonful of sugar (crushed rock sugar is best), fry over low heat until brown, and pour out part of the oil. Change to high heat and stir-fry the pork belly until it turns into sugar color. Add one or two green onion and ginger segments, one tablespoon each of dark soy sauce, stir-fry until the oil comes out. Add two tablespoons of cooking wine, add one segment of cinnamon bark, five star anise, grass fruit, and small soy sauce. If you want to add some fennel and cardamom, add a little bit of it. After frying until fragrant, pour enough boiling water to cover the meat surface, cover and bring to a boil, and add an appropriate amount of salt. Turn down the heat to low, keep the soup slightly open without boiling, and simmer for five or six hours until the meat is soft and tender.

Bai Ji Mo (Shaobing): Follow the method of making buns and make the dough. After the dough has risen, sprinkle enough flour on the cutting board and knead the dough thoroughly with your hands. Just like making steamed buns, pull out the dough (smaller than the steamed buns), roll the dough into a thin round cake, then stick the two together and roll them together to form a cake embryo. Coat a pan with a little oil and fry the pancake over low heat until it is half cooked. Place it in a preheated 350 degree oven and it will be done when the pancake surface puffs up.

Roujiamo: Place the cooked meat and a little soup on a clean chopping board and chop into pieces. Cut the freshly baked Baijimo into flat pieces (it can be torn apart by hand, but the bottoms are connected), and clip them together. Meat, the whole process is over, everyone, please try the Roujiamo that "the fat meat will not make your mouth feel greasy, the lean meat will have no residue and the mouth will be full of oil, the meat will rot without teeth, and the fragrance will linger long after eating"!

Some suggestions:

1. If you have a slow cooker, after the high heat is turned on, you can pour the meat and soup into the slow cooker, cook it at night and eat it in the morning.

2. Don’t pour the cooked soup, pour it into a container, put it in the refrigerator, and heat it every two or three days. If you make it again in the future, reheat the soup instead of hot water. This is the old soup, and the longer it is, the mellower it will be.

3. When mincing cooked meat, you can add some hot pepper and coriander.

4. Every family has the same taste, most of them are the same.