What is the method and recipe of Roujiamo meat?

Roujiamo is a famous snack that originated in Shaanxi. Later, it spread across the country and was loved by many people. Roujiamo is a popular delicacy that can be found almost everywhere in the streets and alleys. The meat in Roujiamo is usually pork, which is marinated with a variety of seasonings and then stewed over low heat. The aroma is overwhelming when you take a bite. In fact, we can also make Roujiamo at home, so what is the method and recipe of Roujiamo meat?

1. Roujiamo

Ingredients:

500g flour, 5g yeast, 250g water, 500g pork belly with skin, 2 teaspoons salt, 20g rock sugar, 10g ginger, 1 tablespoon cooking wine, 1 tablespoon sugar, 1 star anise, 2 teaspoons soy sauce, 2 green peppers, some chili oil

practice:

1. Wash and cut the pork belly into pieces. Add rock sugar to the oil pan and fry until it turns light brown. Add the meat pieces and stir-fry until they are colored. Then add soy sauce, cooking wine, star anise, and ginger and fry briefly. Add appropriate amount of water, salt, and sugar. Bring to a boil over high heat and simmer over low heat for 40 minutes. Turn to high heat to reduce the sauce until thick.

2. Put yeast into water and stir to make yeast water, add flour and mix to make dough. Let the sugar rise to twice its original volume, completely exhaust the air, roll into strips, roll into cakes, put into a frying pan and fry until both sides are golden brown.

3. Wash the green pepper, remove the seeds and cut into small pieces

4. Chop the braised pork

5. Use a knife to cut the baked pancake in the middle.

6. Don't cut it into two pieces completely, leave a little bit connected

7. Add the minced meat first

8. Add green pepper

9. Then add some spicy oil

10. Once everything is done, you can serve it.

Tips:

1. There are certain steps to making this noodle dish: fermenting the dough - roasting the meat - making pancakes - assembling. Only in this way can you make the best tasting Roujiamo.

2. Eat it immediately after it is done, so that the surface of the dough is still crispy and crunchy when bitten.