Roujiamo

Prepare the ingredients as shown in the picture, cut the pork belly into small pieces;

Put ginger slices, a few Sichuan peppercorns, and sliced pork belly in cold water, blanch over high heat, boil for 2-3 minutes, take out, rinse with warm water to remove any blood foam, drain and set aside;

Put the blanched meat, prepared onion cubes, green onion segments, ginger slices, star anise, cinnamon bark, peppercorns, dried chili peppers, bay leaves and other compound spices (1-2 of grass fruit, white cardamom, grass cardamom, amomum villosum) into a casserole;

Add an appropriate amount of oil, dark soy sauce, rock sugar, and a little salt. It is recommended to add a small amount at the beginning. When the stew is almost done, season it to suit your taste;

Add enough water to cover the ingredients, bring to a boil over high heat, then simmer over low heat for 1 and a half to 2 hours. Remember to check not to dry out the second half of the process;

Simmer for about 1 and a half hours until it reaches the state as shown in the picture, adjust the taste, and use high heat to reduce the juice a little (don’t reduce it too dry, the soup still has its uses);

After stewing the meat, prepare the dough. Add 8-10g white sugar to 400g flour, and dissolve 4-5g yeast powder with warm water;

Pour the dissolved yeast water into the flour and mix it into a dough as shown in the picture. If it is slightly softer, cover it with plastic wrap and place it in a high temperature place to ferment;

As shown in the picture, the dough can be fermented until it is about 2 times in size;

Knead the fermented dough until smooth and cut into small doughs of suitable size;

As shown in the picture, flatten the small dough and roll it into a long strip, fold it in half, roll it up, and flatten it again;

Place the prepared noodles on the chopping board to relax for a while;

Preheat the electric baking pan without adding oil, and put in the relaxed dough. Remember to hold a chopstick in the middle of the electric baking pan as shown in the picture. The steamed buns will be fluffier (if you don’t have an electric baking pan, you can also do it);

Cook the baking pan for 3-5 minutes. Remember to turn it over because you have chopsticks in the middle. Bake until both sides are browned as shown;

Prepare two green peppers, wash them and cut them into small cubes. Take out some of the stewed meat and chop it into pieces. Mix the diced green peppers and the minced meat together, and pour in an appropriate amount of the stew soup. I personally like more diced green peppers to avoid feeling greasy. You can also add some chopped coriander to make it more delicious;

Take out the baked buns and cut them open while they are still hot. Do not cut them all off. Just put in the stuffing made in the previous step and eat them while they are hot.

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