The marinated meat stewed with Taiwanese braised meat rice is more fragrant than traditional braised pork, and can not only be made into rice bowls but also made into meat sandwich steamed buns.
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Meat sandwich buns
Picture and text | Wu Jia San Bao Ma
Pork belly 2 kg medium gluten flour 1 kg onion quarter ginger appropriate amount garlic half head soy sauce appropriate amount of dark soy sauce appropriate amount of white pepper powder appropriate amount of cooking wine appropriate amount of rock sugar appropriate amount of large ingredients 2 salt appropriate amount
1. Marinated pork: Cut the pork belly with skin into 1 cm square strips. The broth, stewed with pork skin, is sticky and wraps well around the meat.
2. The authentic method should be small dried onions, I did not buy it, so I used ordinary purple onions instead. Cut the onion into fine minced pieces, otherwise it is not easy to fry.
3. Add the onion to the frying pan and sauté slowly until the brown-red onion is crispy and ready for later.
4. Finely chop the garlic and ginger, add a little oil to the pan and sauté until fragrant.
5. Stir-fry the pork belly together.
6. Sauté until the meat changes color, add light soy sauce, dark soy sauce, cooking wine, rock sugar, large ingredients, white pepper, five-spice powder and fried onion puff pastry.
7. Stir-fry all the spices well.
8. Add boiling water that has not yet been meat and simmer. When the water boils again, skim off the foam.
9. Can be marinated with several hard-boiled eggs.
10. Cover and simmer for 40 minutes on medium-low heat, simmer a layer of oil on the surface, if you don't like greasy, you can skim off some. Season with salt.
11. Simmer for another 1 hour.
12. Half-hair noodles white steamed buns: 1 kg of medium gluten flour add 5g yeast, 10g sugar and an appropriate amount of cooking oil and form a dough, ferment at room temperature for half an hour. The surface of the fermented noodles is kneaded, divided into small dough seeds, rolled into two slightly thinner beef tongues slightly thicker in the middle, and then rolled up from one end.
13. Roll to the end and set the dough on the other end.
14. Press the roll flat from top to bottom, cover with plastic wrap and let rise for 15 minutes.
15. Roll out the dough into a cake and snap a mark with the mouth of the cup to imitate the shape of the authentic Bai Ji bun billet.
16. Heat the non-stick pan without putting oil, and burn the dough on both sides slightly browned, and bulge in the middle of the dough.
17. Cut the dough in the middle, add the minced peppers and marinated meat, and finally pour the gravy.
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~~ By Woo ka san po mama ~~
~~ Recipe recommendation ~~
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