Roujiamo

Dissolve baking powder in warm water, a small amount of sugar and salt in warm water

Pour the flour together and knead it into a dough, which should be moderately soft and not sticky

Wrap it in plastic wrap and place it in a warm place to ferment until it doubles in size and forms a honeycomb shape. Remove the air and knead it into a dough

Divide the dough into three dough balls, flatten them, roll them out thinly, stack the three pancakes and roll them into one large cake, roll them up, divide them into three dough balls, press them flat, roll them out thinly, poke a few small holes with a toothpick, cover the pan and let it sit for about 10 minutes

Preheat the oven to 140 degrees for 10 minutes. Place the buns on a baking sheet and bake for about 15-20 minutes. Take them out and cut them in the middle for later use

Pluck the skin-on pork, scrape and wash it, divide it into several large pieces, blanch it in water and wash it until it scums

Add water to cover the pork and bring to a boil over high heat. Add ginger, star anise, cinnamon, bay leaves, fennel, Sichuan peppercorns, cooking wine, and dark soy sauce. Simmer over low heat for about 1 and a half hours. Add light soy sauce, an appropriate amount of salt, and sugar, and continue to cook for about an hour

Chop the stewed pork, pour the soup over it and put it in the white buns

Full of fillings, Big Mac Roujiamo, so fragrant

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