Roujiamo

Soak the pork belly in clean water for about 2 hours to remove the blood.

Prepare the marinade and put it into the marinade bag.

Put the pork belly and marinade into the pot, add water, and cook until the marinade is completely melted.

Add the marinade packet, rock sugar, light soy sauce, dark soy sauce, oil, salt, chicken essence, and five-spice powder.

Braise over low heat for about two hours until the meat is tender and tender.

Chop the meat, pour a little marinade over it and set aside.

Put the flour, yeast, and cooking soda ash into a large bowl and mix well.

Pour in cold water several times and stir to form a fluffy consistency.

Knead into a uniform dough with a smooth surface.

Wrap in plastic wrap and ferment in a warm place for about 1 hour.

Divide the dough into 4 small dough balls.

Roll the dough into a long strip.

After rolling up, tuck the edge into the bottom.

Stand the dough up and flatten into a round cake.

Heat the pot without adding oil. Put the dough in, and use heavy objects such as bowls and cups to press it on the dough to fix the shape.

Fry the buns over low heat until both sides are golden brown and serve. Cut the buns in half and add the braised pork.

Overview