This army tun pot kui technology has provided genuine technical videos.
How to make a fresh meat pot
First, the dough making method
Juntun pot qui dough is called bucket noodles
Specially refined wheat flour, old noodles (the flour that has been kneaded the day before and fermented), edible alkali.
First put 10 pounds of flour, pour in the right amount of water, and knead the dough. Note that regardless of hot or cold, the water temperature is maintained at about 26-32 degrees, knead the dough and add 1 kg of old noodles (old noodles must be flattened on the new dough). Add 5 grams of edible alkali and sprinkle evenly on the old noodles, and then start kneading the dough to ensure that the old and new noodles are kneaded evenly. Pour a small amount of rapeseed oil, knead the dough again, knead the dough, and cover the dough with a damp cloth to prevent the dough skin from drying out. Let it sit for 10 minutes. (Do not need to be refrigerated for a long time)
Second, pork pot quipped ingredients
Fine pork, pork plate oil, refined salt, monosodium glutamate, chicken essence, edible alkali, spices, peppercorns, raw sesame seeds, rapeseed oil.
(1) How to make meat filling
8 kg of fresh meat, 2 kg of plate oil, 110 g of refined salt, 15 g of chicken essence, 60 g of monosodium glutamate, 45 g of pepper petals, 70 g of spices.
Pork and plate oil are beaten into a meat puree shape with a meat grinder.
Raw peppercorns are beaten into 4 cloves in a crusher (1 peppercorn is beaten into 4 cloves)
After each process is done, put the listed materials in a basin and stir evenly, (it is not necessary to refrigerate for a long time).
Third, the cake is made
(1) First stick a little vegetable oil evenly on the hands, knead the prepared dough into long strips, and divide the dough by hand, about 2 pairs of each small dough, and divide it into about 10 pieces.
(2) Start rolling the dough: Apply a little vegetable oil to the rolling pin to prevent sticking to the dough, and drive the dough to a thickness of 2-3 cm and a length of about 30 cm.
(3) Spread 2 layers of meat filling evenly on the basis of the dough,
Wrap the dough skin with meat filling in a long tube, stick raw sesame seeds on the bottom, and roll out into a cake with a rolling pin, the size of the pot is generally between 12 cm and 2-3 cm thick.
Fourth, fry and form
(1) Put a little oil on the pot (about 2 pairs) and fry the cake in oil, fry at least a little golden brown on one side of the pan, and then fry it repeatedly until both sides are completely golden brown and a little brownish brown.
(2) Bake the fried pan on a high heat, paying attention to even placement. At this time, the impurities on the surface of the pot should be removed. When baking the pot, first turn up and down, then turn back and forth, then turn up and down and then turn back and forth. After baking on both sides of the pot until it is crisp, you can bake on a low heat for about 1 minute. Note: When baking, the high heat is about 5-6 minutes, and the low heat is about one minute, and it is necessary to turn the pot frequently to prevent the baking paste from being burned.
(3) When saving the bagged pot quill, it should be placed in a ventilated environment (can not be sealed) otherwise the pot quill will lose its crispy characteristics.