How to make Weifang meat fire

Weifang meat hotpot is a famous local delicacy. The original name of this food is not Rouhuoshao. It is a name given to it by outsiders based on its ingredients and preparation methods. Locals simply call it Lao Weixian Rouhuoshao. This snack is very famous in Shandong and even in the whole country, and many people come here to eat it. On the one hand, it is well-known for its delicious taste, and on the other hand, it is sought after for its long history. With the development of the times, meat hot pot is also constantly improving, and there are more and more meat hot pots made with various combinations and methods. But no matter how it develops, its position in the hearts of Shandong people cannot be shaken. The following is a detailed introduction to Weifang meat hotpot and its production method.

Weifang meat hot-baked bread is made by wrapping meat filling soaked in pepper water into small dough pieces torn from soft dough, then trimming the edges to make a flat round hot-baked bread dough, which is then put into the oven. As the pork is turned over and roasted again and again, the fat in the pork moistens the filling made of chopped green onions, egg cakes, and chopped dried shrimps.

Weifang fire cooking method:

1. Raw materials

400g flour, 270g water, 2g yeast. 300g pork filling (3 fat and 7 lean), 1 stalk of celery.

2 tablespoons of light soy sauce, 1 teaspoon of salt, black pepper, scallion oil, a little chopped ginger, Sichuan peppercorns, a little water, and 1 teaspoon of sesame oil.

2. Production method

1. Dissolve yeast in water, add flour and knead until it is very uniform and becomes a very soft dough. Cover with plastic wrap and let rise in a warm place until it doubles in size. (Use warm water in cold weather and cold water in summer. The amount of water can be increased or decreased according to the water absorption of flour, and the principle is to make the dough very soft. The dough should be fine if the hand does not shrink when inserted into it.

2. About 7-8 portions, can also be cut with a knife. Take a portion and roll it into a round shape, then roll it into a dough that is thin around the edges and thick in the middle.

3. Wrap the filling, close the top downwards, and press flat.

4. After making one pot of dough, add appropriate amount of sugar and let it rise for 10 minutes according to the consistency of the dough. Rub a little oil in the electric baking pan, put the meat patties in, apply oil on them as well, cover and fry until both sides are golden brown, turning them over several times in the middle.