Is there anyone who knows how to make authentic Baiji steamed buns with meat?

Baiji Mo with Cured Pork = Roujiamo

Let’s first talk about how to make the cured pork

The meat needs to be stewed for 5 hours

Ingredients:

500 grams of pork belly with skin (can make 5 pieces, but I didn’t have any on hand, so I used fat pork leg with skin on it. Unfortunately, the fat was a little less, but it was already super good. Delicious! )

8 pieces of rock sugar, 4 large slices of ginger, a section of white scallions, 3 tablespoons of cooking wine, 2 tablespoons of dark soy sauce, 3 tablespoons of light soy sauce, two cinnamon barks, star anise, and bay leaves, A little fennel, a small piece of tangerine peel, a few Sichuan peppercorns, an appropriate amount of stock or boiling water (to just cover the meat), an appropriate amount of salt

Method: Wash the pork belly and blanch it in boiling water. Shower after reopening. Add all seasonings (except salt) and hot stock or boiling water (note it must be hot!). Cover and bring to a boil over high heat. Season with salt to taste. Turn to low heat, skim off the foam, keep the water boiling but not boiling and simmer for 5 hours (if you can't wait to eat it, 3 or 4 hours should be fine, but it may not be as delicious!).

Look at the stewed meat. But it took 5 hours to stew! It basically achieves the goal of "eating fat meat will not make your mouth feel greasy, and lean meat will leave no residue and fill your mouth with oil. You don't need to bite the meat with your teeth to make it rotten, and the fragrance will linger for a long time after eating." Be careful when taking it out, it will break if touched. I was very careful, but a piece of skin still fell off. Fortunately, I had to chop it into pieces in the end.

Let’s talk about how to make Baiji Steamed Bun (the flow chart mentioned before refers to this steamed bun, hehe).

Ingredients: 3 cups of plain flour (makes six), 1 1/2 teaspoons of dry yeast, about 1 1/4 cups of warm water, 3/4 teaspoons of baking powder

Method:

1. Dissolve the dry yeast with warm water and slowly pour it into 2 1/2 cups of flour. Knead with your hands into a smooth dough. Like this:

2. Cover or cover with plastic wrap, and put it in a warm place to ferment for about 1 hour (the time can be shorter in summer, but it is winter here, so I put it in the oven to keep it warm and let it rise. About 1 hour and 15 minutes) until it doubles in size (it seems to be more than double in mine, hoho). The risen dough should be honeycomb-shaped, like this:

3. Add baking powder and the remaining flour (little by little) to the risen dough, and continue kneading until the dough is relatively hard. . It is not necessary to add all the flour. Cover with plastic wrap and let rest for 10 minutes.

4. Divide the dough into six parts, roll each part into a round dough, and let the dough rest for another 5 minutes. Finally roll it into a round cake (I left a piece of dough, add flour later and continue kneading, it can be made into mutton steamed buns, the two are different! I am going to make mutton steamed buns tomorrow, hehe).

5. Put it in an oil-free pan and sear it over medium heat (the original one seems to be half-cooked, then bake it in a 350C oven for 5-10 minutes. When it comes out like this It's crispy on the outside and soft on the inside. But I'm too lazy to turn on the oven, so I bake it all. As long as I increase the heat when it's almost ready and brown the cake a little, it will also have a crispy outside and soft inside. But there is a similar effect. It’s a bit too much, so be careful next time and don’t get distracted!) Look at this cookie, how cute it is!

6. Finally comes the Roujiamo! Use my old knife, Shanghai Zhang Xiaoquan, to chop the cured meat, chop it, add more cured meat soup while chopping, the finer the pieces, the better (I haven’t had time to chop the piece next to it, and I’ll have to do it soon) ).

7. Finally, put the meat into the freshly baked Baiji buns, and eat!

I like to add coriander to the meat, so I’ll have another one, chop it with the coriander, and I’ll chop it again! alright! Another one! Eat again! (Sorry, I’m really not in the mood to take pictures of the hot food, so just make do with it).

Eat while chopping (so as not to get cold), and then have a bowl of tomato and egg drop soup, with meat, vegetables and eggs, how can you say it is so refreshing!

In addition, be sure not to pour the extra bacon soup. Store it in the refrigerator and freezer. Take it out when you want to eat it next time. Add some spices, water and salt, throw in the pork/beef/eggs/chicken, and stew it.