Pork with meat
By MaciCassin
Although it is made of pure lean meat, the taste is not firewood at all. It is very fragrant. You will know after trying it.
Recipe Recommendations
- tenderloin appropriate amount
- ginger slices appropriate amount
- dried chili appropriate amount
- flour appropriate amount
- yeast powder appropriate amount
- alkali noodles appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- xiangsha appropriate amount
- Angelica dahurica appropriate amount
- Laolutang appropriate amount
- salty and fresh
- halogen
- an hour
- ordinary
Steps for Pork with meat
1
Prepare the ingredients, cut pure lean meat into small pieces; wash pepper, dried pepper, aniseed, cinnamon, fragrant sand, and angelica root for later use; slice ginger.
2
As usual, first place the lean meat in a cold water pot, open fire, and boil to the boil and remove the blood.
3
Pour the stewed soup into a casserole, add ginger slices and dried peppers, and bring to a boil.
4
Soak other seasonings in boiling water for about 20 minutes.
5
During the process of soaking other seasonings in water, put the lean meat pieces with blood removed into the boiling stewed soup. After boiling over high heat, add salt, rock sugar, and soy sauce to season, and turn to medium heat for 15 minutes.
6
After the seasoning is soaked, pour the seasoning and the water in which it is soaked into the casserole, turn to the high heat to boil, and then turn to low heat to simmer slowly.
7
Because the meat is cut into small pieces in advance, it is easier to taste, so continue to simmer slowly for about 30 minutes, collect the juice over high heat, and turn off the heat.
8
Pick out the seasonings in the casserole for later use.
9
As usual, mix the flour and salt well, and mix the yeast well with warm water.
10
Mix flour and yeast powder, knead into dough, cover with a damp cloth and waken for about 45 minutes, add appropriate amount of alkali flour and knead well again.
11
Rub into long strips and divide them into uniform sized dough.
12
Take one portion, roll it into an oval shape, roll it up from one end to the other end, and close it.
13
Hold the mouth tightly with your hands and press it down vertically.
14
Use a rolling pin to roll out the center of the flattened dough and make it into a round shape.
15
Open fire and heat the pan to 20% heat, put the rolled dough into the pan, cover the lid (rolled side down) and pancake.
16
When small golden spots appear on one side, turn over and brown. After baking both sides, leave the pan.
17
The cakes cooked one by one can also be used to make steamed buns.
18
Remove a piece of stewed meat, chop it up, pour it with appropriate amount of soup, cut the cake and put the meat in it. Serve.
19
For the finished product, you can also add coriander or other green vegetables according to your preference. It is more fragrant and healthier than what is sold outside. Try what you like quickly.