Main ingredients:
Pork belly: 500g; Spring onion: 2 stalks; Ginger: 4 slices; Garlic: 5 cloves; Black cardamom: 2 pieces; Bay leaves: 6 leaves; Sichuan peppercorn: appropriate amount; Star anise: 2 pieces; Dried chili: several pieces; Cloves: appropriate amount; Lemongrass: appropriate amount; Cinnamon: a piece.
Seasonings:
Salt: appropriate amount; Oil: appropriate amount.
Flavor: Other; Cooking method: Pan-fried; Time: 20 minutes; Difficulty: Advanced.
Steps to make Roujiamo
Wash the pork belly and set aside.
Cut into slightly thicker pieces.
Add cooking wine and salt, marinate for 1 hour.
Then boil a pot of water, put the marinated pork belly into the water for about two minutes, remove the white foam on top, and set aside.
Heat up a non-stick pan with a little oil, stir-fry ginger, garlic, and spring onion until fragrant, then remove and set aside, leaving the oil in the pan.
Pour the prepared ingredients into the non-stick pan with the remaining oil, stir-fry until fragrant.
Then add the boiled pork belly, add appropriate amount of salt, a spoonful of soy sauce, a little dark soy sauce for coloring, and sugar water (to make sugar water, put white sugar in a cold pan with cold oil, stir-fry until the sugar turns brown, then add a large spoonful of hot water, mix well to make sugar water).
Then add the water used to boil the pork belly, stir-fry over high heat for half an hour, then simmer over low heat for another half an hour until the pork is tender and can be shredded.
Remove the pork and cut it into small pieces with scissors.
Next, make the bread. Dissolve 50g of yeast in warm water, then mix the yeast water, warm water, and flour together to form a smooth dough.
Let the dough rest for half an hour, then roll it into a long strip and cut it into small pieces.
Knead the small pieces of dough into round shapes, use your thumb to make a small hole in the middle, apply a suitable amount of oil around it, then wrap it up and flatten it (similar to making hollow buns with scallion oil, so that the middle becomes hollow).
Heat up a non-stick pan with a little oil, and fry the dough until both sides are golden brown (usually Roujiamo is not fried with oil, but I don’t like the bread to be too dry, so I added some oil according to my own taste).
After removing from the pan, cut it open in the middle and stuff the pork inside (you can also add diced green peppers to eat).
Remove from the pan and enjoy the finished product.
