Simple version of Roujiamo
Overview
Some time ago, mutton steamed buns and cold skin became popular all over the country. I had never made these two snacks in Xi'an, so I quickly made them to cope with the situation. In fact, the main reason is that I have to keep the old stew. The refrigerator broke down a year ago, so I threw away all the old stew that I had kept for 3 or 4 years. Everything has to be started all over again. I didn’t want to make the dough myself, so I bought ready-made Baiji buns.
Tags
- snacks
- common dishes
- chinese cuisine
- children
- old man
- northwest cuisine
- fast food
- lunch
- alpinia
- angelica dahurica
- bai ji mo
- chicken essence
- cinnamon
- clear water
- dried chili pepper
- five spice powder
- green onions
- jinlan soy sauce paste
- licorice
- lilac
- nutmeg
- old soy sauce
- pork belly
- rice wine
- rock sugar
- salad oil
- shannai
- star anise
- vine pepper
- white cardamom
- zanthoxylum bungeanum
- boiling water
- cumin
- fragrant leaves
- ginger slices
- salt
- white pepper
Ingredients
- Alpinia 4 pieces
- Angelica dahurica 4
- Bai Ji Mo 5
- Chicken Essence 2 tablespoons
- Cinnamon 1 piece
- Clear water 5000ml
- Dried chili pepper 10
- Five spice powder 2 tablespoons
- Green onions 80g
- Jinlan soy sauce paste 1 spoon
- Licorice 14 pieces
- Lilac 10 capsules
- Nutmeg 4
- Old soy sauce 2 tablespoons
- Pork belly 3 pounds
Steps
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Prepare materials. Cut green onions into sections, smash and slice ginger.
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Heat the oil pan, add rock sugar, simmer over low heat, stirring constantly.
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When the sugar bubbles turn from large to small, until the small bubbles slowly disappear and the color of the sugar turns dark red, pour 100 grams of boiling water. Turn off the heat.
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Cut the pork belly into large pieces and cook in cold water for 20 minutes
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Remove the oil foam on the clean surface and clean the pig hair.
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Pour sugar, soy sauce, water, green onions, ginger, and spice packets into the pot.
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After boiling, reduce to low heat and simmer slowly for 20 minutes to release the flavor.
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Add pork belly. Pour in the rice wine.
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After boiling, reduce heat and simmer for 30 minutes. Turn off the heat and simmer overnight. The next day, cook over high heat for 30 minutes in the morning and evening, and soak overnight. On the third day, after boiling over high heat, simmer over low heat for 30 minutes. Remove the meat pieces. Put the remaining soup into a crisper and make it into a long stew.
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Cut the white buns in the middle.
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Remove the meat pieces.
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Chop the meat into pieces with a knife
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Sandwiched into Baiji steamed buns
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Drizzle with some soup.
