Chinese hamburger

Chinese hamburger

Introduction:

"A few days ago, I said I wanted to make rougamo. It's been delayed for a few days, so I'll make it quickly."

Production steps:

Step 1: mix the flour and yeast evenly, slowly add warm water and make a soft dough, cover with a wet cloth and put in a warm place for fermentation.

Step 2: wash the pork leg (streaky pork is also OK), put it into the pot in cold water, add ginger slices and blanch with cooking wine.

Step 3: prepare the seasoning, put it into the seasoning box or wrap it with gauze.

Step 4: add proper amount of water to the pressure cooker (without food ingredients), bring to a boil, add the boiled pork leg (there is another kind of Jiamo in Xi'an, which is fried dried tofu. I didn't buy it, so I put some oil tofu), pour in cooking wine, and put in seasoning bag.

Step 5: pour in soy sauce, cover, add gas and turn to low heat for about 15 minutes.

Step 6: take a proper amount of dough, knead well, knead long, cut the dough, and roll it into a cake about 0.5cm thick.

Step 7: place in a pan and cook until golden on both sides.

Step 8: take out the cooked meat, put it on the cooked food chopping board, chop it up (according to your preference), season it with salt, and then pour in a proper amount of broth.

Step 9: cut the pancake, add the meat and eat it. My daughter ate three.

Materials required:

Flour: right amount

Pork leg: About 600g

Yeast: About 8g

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fennel: right amount

Ginger: moderate

Soy sauce: right amount

Cooking wine: moderate

Note: dry flowers and meat cooked with steamed bread is also very delicious, do not like to put.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: spiced