Roujiamo (homemade cured meat, the taste is surprisingly good, I can’t stop eating it)

Overview

When I was in college, I liked to run to the school gate after class to buy a meat bun for dinner. It felt so delicious! ~In the past few days, I accidentally talked about Roujiamo with my friends, and I wanted to try making it myself. I don’t know if I can get the taste I want. Since the success rate of making it myself is quite high, it shouldn’t be dark when I make it. It’s all just for fun. The essence of Roujiamo is all in that mouthful of cured meat. I originally wanted to refer to the recipe that everyone posted, but suddenly I remembered the seasoning recipe when making pork floss before, and thought it could be improved, so I added some seasonings for processing. When the meat comes out of the pot, the aroma is overflowing, and the texture is soft and glutinous. Even my parents who have never eaten Roujiamo can't stop eating it. As for me and my best friends, they have been intoxicated by it~~ They can't stop at all~! ! !

Ingredients

Steps

Wash the pork belly, drain the water, and cut into cubes or slices.
Turn on high heat, add ginger and garlic to stir-fry the cut meat, then add a little salt and light soy sauce, and continue to stir-fry.
Fry the meat until slightly brown, take it out of the pan and put it into the pressure cooker.
Prepare the seasonings: star anise, strawberries, white peppercorns (slightly crushed), peppercorns, onions, garlic, and chili peppers. Add seasoning balls.
Put the seasoning balls into the pressure cooker and add an appropriate amount of boiling water until the water is slightly higher than the meat. Then add an appropriate amount of light soy sauce, oil, fish sauce, and 1 small piece of brown sugar (no more than 5g), and bring to a boil over high heat.
After the water boils, taste the soup. If the taste is not enough, adjust it with light soy sauce and oil, and then add a small spoonful of white vinegar (personally I think this is the highlight of the meat).
Add a small spoonful of the flavorful mixed seasoning, cover the pressure cooker (do not apply pressure), simmer over low heat for about 15 minutes, and then pressurize for about 15 minutes depending on the condition of the meat.
After the pressure cooker is degassed, the meat comes out of the pot~! ! ! It smells so good~~
Heat the steamed buns and cut them into four-fifths from the middle. Take an appropriate amount of meat, add some coriander, chop it and put it into the steamed bun.
Done~! !
Divide the rested dough into 10 equal portions and roll into balls.
Use a rolling pin to flatten the dough.
Roll up the dough and shape into long strips with pointed ends.
Then flatten the long strip and then roll it up.
Use the palm of your hand to flatten the rolled dough from the top, preheat the electric baking pan over high and low heat, and prepare to bake.
Put the steamed buns into the electric baking pan and heat the upper and lower layers at the same time. Open and check during the process to make sure they don't burn.
When both sides are browned and the buns no longer deform when pressed with your hands, they are done and ready to be taken out of the pan.
Let cool and store in a plastic bag. Just heat it with an electric pan before eating.

Overview

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Ingredients

Steps