Chinese hamburger

This roujiamo was originally made once, but it wasn't done well. After listening to Si Si's method, the dough cake was improved. After Xima Gardenia's method used to make the filling, it really improved a lot.
Although the dough cake is soft, it also has a bit of texture and hardness. The filling is not simply braised pork, but peppers and coriander. It seems to be more delicious and has a much richer taste!

Recipe Recommendations

flour appropriate amount
yeast appropriate amount
braised pork appropriate amount
green pepper appropriate amount
coriander appropriate amount

salty and fresh
fried
three-quarters of an hour
simple

Steps for Chinese hamburger

Melt the yeast, mix the flour and knead it, take it out after fermentation twice the size, knead it back to the original shape, and knead it for another three minutes.

When the braised pork is cooked, do not collect the sauce.

Divide the dough into appropriate sized balls.

Rub each 20 times, press flat and roll into small cakes with a little thickness.

Put the cold skillet into the pan and bring to a low heat to cook. No oil drain.

Shape one side slightly and turn the other side. Continue to burn with small heat, be patient, and wait until it is swollen and a little cracked, it will be fine.

Chop the meat and green pepper and coriander into pieces.

Take a cake and cut it open with a clean knife.

Minced meat and green pepper and coriander, stuffed in, and poured in some braised pork soup.