Weifang Meat Fire Roast

In Weifang, Shandong, there is a very famous specialty snack called meat hotpot. 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. Not only that, in the hearts of Shandong people, Weifang is an irreplaceable delicacy. The following is a detailed introduction to Weifang meat hotpot and its production method.

There are many varieties of huoshao in Weifang. Among the flour huoshao alone, there are many types, such as chopped huoshao, dustpan huoshao, and shuttle huoshao. The more famous ones are Weifang meat huoshao, gangzi head huoshao, and fat-baked crispy huoshao.

Weifang Meat Hot-baked Buns are made by wrapping meat filling soaked in pepper water into small dough pieces torn from soft dough, then trimming the edges to make them into flat round hot-baked buns, which are 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 meat hot-baked bread has the characteristics of crispy and tender skin, fragrant but not greasy.

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.

3. Notes

The filling of meat huoshao should be made by chopped fine pork belly, stirred with thick pepper water and marinated; then add green onions and appropriate amount of ginger, salt, sesame oil, dried shrimps, fungus, and egg cake to make the meat filling. The flour needs to be mixed with warm water to make a softer dough. Stretch a piece of dough, flatten it, spread it with pastry, roll it up, shape it into a baked dough, flatten it with hands, wrap it with meat filling, trim the edges to make it into a round baked dough, and then put it on the griddle one by one to be "fire-baked".

The meat fire-baked bread has to go through five processes: frying, baking, roasting, baking and steaming. One person is required to make the blanks and one person to fire them. After the dough is made, it is fried and baked on a griddle to shape both sides, then put into the furnace. A dozen fire cakes are placed along the furnace. Depending on the size of the fire and the degree of doneness, they are constantly taken out with an iron fork, and the angle is changed by hand. Then they are put back into the furnace to be roasted, baked and roasted. The whole process is completed in about ten minutes. If the time is too short, the food will not be cooked; if the time is too long, it will easily dry out.