Chinese hamburger
By VicentaLakin
Recipe Recommendations
- preserved pork belly 400g
- flour 300g
- green pepper appropriate amount
- dried red pepper appropriate amount
- shallots appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
Steps for Chinese hamburger
1
Ingredients: flour, baking powder, soy sauce, rock sugar, fragrant leaves, ginger slices, star anise, pepper, stock stock, green pepper, shallot, dry red pepper
2
preserved pork belly
3
Practice: 1 Soak the five-flower bacon until soft, wash it, cut it into large pieces and cut it into small dices. You can also stew it and then chop it.
4
Mix the dough to allow time for the dough to ferment. Mix the baking powder with appropriate amount of warm water, cover it, or attach plastic wrap, and set aside to ferment until the dough becomes twice its original size.
5
Put the processed diced pork into a pot and
6
Add the stock, soy sauce, rock sugar, fragrant leaves, ginger slices, star anise, pepper, and dried peppers, bring to a boil over high heat, turn to low heat, and slowly stew
7
It will be better if you don't have time. If you don't have time, you should also ensure that the meat will rot without biting your teeth, and finally stew until the soup is almost dry.
8
After the dough is leavened, place it on the chopping board, knead until the dough is smooth, divide the dough into small portions, knead each portion into a round cake, and roll it into a round cake.
9
Heat the pan, do not add oil, add the rolled round cakes in turn, and just fry them on low heat. Watch carefully when frying, and don't forget to turn the dough. The baking time can be slightly longer. It is best to fry until the outside is crisp and soft inside.
10
Remove the meat from the pan, add green pepper and chop. You can add marinade while chopping. If you like coriander, you can also add coriander powder. We usually put more shallots here.
11
Take a steamed bun and cut it in the middle with a knife, but be careful not to cut it. Scoop out some broth from the pot, pour it on the meat, add some meat, and put it into the steamed bun. One roujiamo is complete!
12
When it is hot, bite down in one bite. It will be crispy, delicious, salty and juicy. The meat in the film is fat but not greasy. The crispy skin of the steamed bun, the soft flesh of the steamed bun, the aroma of the meat, and the purity of the juice are all within words.Chinese hamburger Make Tips
Pork is salty, so salt is not used, and it is best to put less seasoning to maintain the original flavor of bacon. The bacon must be stewed until soft and rotten