Chinese hamburger

Chinese hamburger

Introduction:

Production steps:

Step 1: cut the pork into small pieces and set aside

Step 2: prepare onion, ginger, garlic and pepper

Step 3: control the drying of streaky pork after flying into water

Step 4: add onion, ginger, garlic, Chinese prickly ash, pork, soy sauce, salt, water, stew for 1 hour

Step 5: turn off the heat after stewing the pork

Step 6: cut the meat into small pieces

Step 7: cut the green pepper into small pieces

Step 8: mix pork and green pepper and set aside

Step 9: mix flour and yeast for half an hour (start when stewing)

Step 10: divide the dough into 6 equal parts

Step 11: roll each portion into a cake with a rolling rod

Step 12: put the dough cake into a pan and cook it on a small hot Kang (no oil in the pan)

Step 13: turn it over frequently and be careful not to paste it

Step 14: the two sides of the steamed bun are scorched yellow, then put them out

Step 15: cut through the middle of the bun with a knife. Don't cut it. There should be one centimeter connection at the back

Step 16: fill the steamed bun with minced meat and green pepper, and then pour a little broth

Materials required:

Flour: right amount

Streaky pork: moderate

Green pepper: right amount

Baking powder: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: right amount

Large material: moderate amount

Note: in the stew at the same time, the noodles, the meat is almost cooked.

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: salty and fresh