Weifang pork roast

Overview

Weifang Rouhuoshao has an unshakable status in Weifang. Every morning, there will be a long queue in front of any fire shop. The roasted meat is paired with Weifang's special salty tofu brain, which is really a must-have! Because of my work, I have lived in Weifang for more than ten years and have been back to Hunan for 6 years. I often miss Weifang's fire-roasted meat. Freshly cooked meat is golden in color and exudes the aroma of noodles, stuffing and fire. When you take a bite, the charred dough makes a squeaky sound. The skin of the grilled meat is very thin, but it is composed of several layers of thinner skin. It turns out that this thin layer of skin is actually specially processed puff pastry. Note: In the recipe ingredients, 1 tablespoon = 15ml and 1 small spoon = 5ml

Tags

• snacks
• black fungus
• doubanjiang
• dried sea rice
• edible oil
• egg
• flour
• ginger
• green onions
• pork
• sesame oil
• sweet noodle sauce
• very fresh soy sauce
• warm water
• white sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 grams of flour, add 25 grams of oil (you can use lard, which is more fragrant; you can also use vegetable oil, which is healthier), 165 grams of warm water, use chopsticks to knead into a dough, cover it with plastic wrap and let it rest for 2 hours (the dough is very sticky at this time, so just use chopsticks to mix it into a ball, no need to knead it smooth with your hands)

   

2. 2 Heat 35 grams of cooking oil, slowly pour in 60 grams of flour several times over low heat and stir-fry until light yellow (the color of the photos taken by my mobile phone is a bit distorted, so you must check the status of this step: stir-fry until light yellow! Because if it is tender, it will not be fragrant, and if it is old, it will become bitter), let it cool and set aside.

   

3. 3 Take a plate and grease it with oil

   

4. 4 Beat 2 eggs, pour into a greased plate and steam until cooked (egg cake), let cool

   

5. 5 Soak seaweed in hot water and black fungus in cold water

   

6. 6 Add appropriate amount of water to boil the Sichuan peppercorns into thick peppercorn water and let cool. Chop half a pound of pork into minced meat, add 2 tablespoons of pepper water, bean paste, sweet noodle sauce, very fresh soy sauce, and white sugar. Use chopsticks to stir in one direction until it is strong (the surface is white, sticky, and has a stringy feeling), and put it in the refrigerator

   

7. 7 Chop green onions and ginger

   

8. 8 Then chop the steamed chicken cake, soaked black fungus and dried shrimps

   

9. 9 After the noodles wake up, pour oil on the chopping board and spread

   

10. 10 Grease your hands, stretch the dough out, place it on an oiled board and flatten it into a large rectangular piece

    

11. 11 Spread the puff pastry evenly and roll it up from top to bottom

    

12. 12 Cut into 10 evenly sized pieces

    

13. 13 Take a dose, hold it with both hands and stretch it gently

    

14. 14 Seal both ends and fold them toward the middle

    

15. 15 Flatten it into a thin crust (if your hands are sticky during operation, apply oil on your hands again, do not sprinkle dry flour, remember!)

    

16. 16 Take out the meat filling from the refrigerator, add eggs, fungus, dried shrimps, onion and ginger, add 3 tablespoons of sesame oil (sesame oil) and mix well

    

17. 17 Put the meat filling on the pie crust

    

18. 18 Wrap it up and pinch it tightly (I wrapped it like a bun. In fact, this step is best like making glutinous rice balls. Use the tiger's mouth to push up the dough and pinch it tightly, and pull off the excess dough.)

    

19. 19 Put it into a flat-bottomed non-stick pan and flatten it into a cake (you can also use an electric pan to bake it, or you can bake it in a pan over low heat)

    

20. 20 After one side is colored, turn it over and brush the colored side with oil

    

21. 21 Fry both sides until browned, brush with oil, place on a baking sheet, and bake in a preheated oven at 190 degrees for 10-12 minutes)

    

22. 22 Bake until the surface is golden brown and both sides are puffy, then they are cooked and ready to be taken out of the oven.

    

23. 23 Enjoy while hot! The skin is thin and crispy, and if you look closely, it has several layers! It would be even more delicious if paired with Weifang’s special salted tofu brain. Unfortunately, it’s not available in Hunan, but it’s also great to eat the meat on fire, haha!