Tongguan Roujiamo

Overview

I was watching TV cooking a few days ago and saw that this Tongguan Roujiamo is very delicious. The outer layer is crispy, the inner layer is soft, and the meat filling is fat but not greasy. I also learned to make it.

Tags

• baking
• pasta
• old man
• breakfast
• banquet dishes
• all-purpose flour
• cao guo
• cinnamon
• coriander
• corn oil
• dried red pepper
• lard
• pork belly
• star anise
• sugar
• baking soda
• fragrant leaves
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the pork belly with a knife and prepare the marinade.

   

2. 2 Add cold water to the pot and bring the meat to a boil.

   

3. 3 Wash away the scum.

   

4. 4 Put a little oil in the pot, add sugar and stir-fry the sugar color. When it starts to bubble, add boiling water.

   

5. 5 Pour in the soy sauce and the marinade into the pork belly. (Use sharp chopsticks to drill the meat a few times for better flavor)

   

6. 6 Cook over medium-low heat for 1 hour until the meat is tender.

   

7. 7 Add soda ash, salt, clear oil + 150 grams of warm water to flour.

   

8. 8 Knead into a ball and let it sit for 30 minutes.

   

9. 9 Roll it into a rectangular sheet and brush it with a layer of lard. You can do it without lard, lard is the best for shortening.

   

10. 10 Roll it tightly into a tube, cut 1/2 of it into a small strip with a knife, and then continue to roll it up.

    

11. 11 Roll the dough, divide it into small pieces, and roll it into pancakes.

    

12. 12 Place in a pan and bake on both sides - lower to shape.

    

13. 13 Preheat the oven to 200 degrees and bake for 7.8 minutes.

    

14. 14 Cut the braised pork belly into small cubes and mix well with the brine. Wash and cut the coriander into sections.

    

15. 15 Cut the bun in the middle with a knife and add the braised pork and coriander.