【Shandong】Puffed pork roasted on fire
Overview
Fire-roasted meat is a famous snack in Shandong, Northeast China, Hebei and other places. The fire-roasted meat tastes crispy, the meat is fat but not greasy, and the aftertaste is mellow. Among them, there are many varieties of fire in Weifang. For noodles, there are chop fire, dustpan fire, shuttle fire, etc. The more famous ones are Weifang meat fire, Gangzitou fire, and fat roasting. Today I would like to share with you the fried fried pork, it is really delicious.
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Ingredients
Steps
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Mix the dough ingredients together to form a smooth and soft dough and leave it in a warm place to ferment.
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Heat 45g vegetable oil until warm and pour into 65g flour (add a small amount of salt) and stir evenly to form a puff pastry.
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Cut the white radish into shreds, blanch it, squeeze out the water and chop into small pieces. Add seasonings (except scallions) to the meat filling, stir in one direction until vigorous, add chopped scallions and chopped white radish, mix well and set aside.
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The fermented dough is very soft, grease the countertop with oil, pour the dough into the dough and flatten it into a rectangle with your hands, and spread with butter.
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Roll up from top to bottom.
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Grate it into small doses.
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Take one of the two ends and fold it towards the middle, and cook it for about 10 minutes.
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Take a dumpling, flatten it with your hands, and add an appropriate amount of filling.
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Wrap it into a bun shape, with the seam facing down, and make all the cake bases in sequence.
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Pour a small amount of oil into the pan, put in the cake dough and flatten it slightly, and preheat the oven to 200 degrees.
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Fry over medium-low heat until golden brown on both sides, then transfer to preheated oven.
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Cook at 200 degrees for about 8-10 minutes, turning once in the middle.
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Finished product.
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The outside is crispy, the inside is soft, and the skin is thin, very delicious.
