Main Ingredients:
Baijimo (Chinese flatbread): 2 pieces; Pork tenderloin: 1/2 pound; Cilantro: 1 ounce; Green onion: 1 stalk; Star anise: 1 piece.
Additional Ingredients:
Master stock: 1 bowl; Fermented tofu: 1 piece; Brown sugar: a little; Light soy sauce: 1 tablespoon; Lao Gan Ma chili sauce: 1/2 tablespoon.
Taste: Savory; Cooking Method: Boiling; Time: 1 hour; Difficulty: Easy.
Steps to Make Roujiamo
Fresh pork tenderloin. Cut into medium-sized pieces, blanch in boiling water with cooking wine until blood is cooked out.
Simmer the master stock over low heat for about an hour until the meat is completely tender.
Baijimo can be bought at the market for one yuan each. Cut open but do not separate. This will make it easier to stuff the meat later.
Let the cooked meat cool and chill.
Don’t think just stuffing the cooked meat into the baijimo makes it a roujiamo. We need to make a sauce. Using the master stock directly would be too greasy, so let’s make a lighter one. Prepare light soy sauce, fermented tofu, brown sugar, and Lao Gan Ma chili sauce.
Mash the fermented tofu and brown sugar with a spoon until well blended with the seasonings.
Slice the cooked meat thinly. Then marinate it in the sauce for half an hour to absorb the flavors. When ready to eat, mix with star anise, cilantro, and shredded green onions. Stuff into the baijimo.
A simple and delicious homemade roujiamo is ready to enjoy.
