What are the specific steps to make authentic Xi 'an "Chinese hamburger" at home?

Brief introduction: Chinese hamburger is a special food in Xi, Shaanxi Province, which has a very long history and is also listed as intangible cultural heritage. So most people, as long as they travel to Xi 'an, Shaanxi, must try Chinese hamburger. Chinese hamburger is very delicious and not greasy, so many people want to try making Chinese hamburger at home. The topic that Bian Xiao wants to share today is, in Xi 'an, what are the specific steps to make authentic Chinese hamburger at home?

1. What are the specific steps to make authentic Xi 'an Chinese hamburger at home? ?

Since it is a meat steamed stuffed bun, the choice of meat must be particularly critical. You must choose the soup stock wax sauce. This kind of meat tastes soft and fragrant. First of all, prepare raw materials, pork belly with skin, onion, ginger, star anise, cinnamon, fragrant leaves, rock sugar, cooking wine, soy sauce and soy sauce. According to the actual situation of your family, put whatever seasoning you have. Mixing powder is also very important. To master it, you need to master several key points. For example, the ratio of flour to water should be controlled. Because Chinese hamburger needs dough, it is hard, so the ratio of flour to water should be controlled at 3: 1. Secondly, add some yeast powder. The yeast powder doesn't need to be accurate to which gram, as the case may be, and the dough must be honeycomb or swollen, but don't wait too long. Then stir the noodles into the shape of a mask and knead them evenly.

Second, the conclusion.

In the process of kneading dough, you can stew the meat, cut the pork belly into large pieces of cold water, blanch it in a pot, and then skim off the floating foam. Then pour the meat into the pressure cooker for stewing, add all the seasonings prepared before, and pour the right amount of water for stewing for 20 minutes. When the noodles are ready, start making cakes, and knead them evenly and exhaust them constantly, so that the steamed buns will be more chewy. Roll the bun into a circle and fry it in a pan. No need to put oil, just fry the cake until it is golden on both sides. After frying the cake, add some seasonings to the stew to suit the taste. Then put it into many cakes, cut and chop the stew from the middle, add some green peppers and chop it, and then add a delicious meat steamed stuffed bun to the cake.