I dare not claim to be the "Shaanxi Meat Sandwich". Because of the authenticity to be done, there is also a special firewood cabinet to burn. Once I read a family version, I had to burn the pot on both sides of the pot for a while, then bake the inside with the oven. I thought that most of my classmates didn't have an oven, so I cooked it in a pan. How to do the most authentic meat in the juice, my practice is also their own chaos, the spice will be more fragrant. Searched on the Internet for such a paragraph for your reference: "salt meat sandwich" "salted meat" to choose a good pork to bone with the old soup is the sauce soup simmered. When the stewed bacon meat is placed in the soup pot, what is the seasoning, it is the trade secrets of others, generally do not pass on outsiders. Once I went to eat the meat of the bacon, it was until the evening, I saw that they were giving ingredients in the soup pot. This caused my interest. There were cinnamon, grass, clove, star anise, small incense, etc. in the ingredients. Outside, I found that there was a large piece of rock sugar in the ingredients. Cooking meat and putting sugar? What is the role of rock sugar in cooking meat? With less thought and sorrow, the transparent color of Fan Ji's juice is out of the pot. The soft appearance and the soft texture of the waxy juice may be related to rock sugar. In order to further clarify the method of making the meat, I intend to talk to the chef who is cutting the material: "Is cooking meat so early?" "Oh. This meat should be cooked overnight." "Boiled for one night? Cook for one night without cooking the meat." "Don't, cook in the middle of the night, and suffocate in the middle of the night. Cook for one night? Cook the meat for a night and cook it." The master said that he proudly used a large spoon to raise the soup in the soup pot: " You see that the soup is not thick? The juice of the meat is thick, and the meat is not strong. If you cook the meat with water, you will cook the meat." Listening to the master, I feel very reasonable.
Wash the pork first and cut it into large pieces and soak it in cold water for 30 minutes to remove blood, cut the green onions and slice the ginger.
Prepare all kinds of spices, which are available in the shops that go to the market. Dry red peppers are washed first with water.
Heat the wok, add a little oil, add a variety of spices to the cold oil, stir fry until the scent is in the marinade.
The remaining oil in the pot, into the green onion, ginger and pork, stir-fry with a small fire until the meat is watery, the surface is slightly yellow.
Add big bone broth or clear water, the water volume is higher than the meat block about 3CM.
Add soy sauce, soy sauce, rice wine, salt, rock sugar, and halogen packets. After the fire is boiled, turn to a small fire and cover.
When it is about half an hour, use a spoon to beat the surface of the floating foam, continue to cover and use a small fire for 60 minutes.
Always go to the chopsticks to insert the meat, the soup left a small amount, the cooked meat can not be used immediately, soak in the gravy overnight, then heat to eat the next day.
A1. Soak the yeast powder in cold water for 5 minutes until it is completely dissolved. Warm water is used in winter.
A2. Mix the flour and baking powder in the pot evenly, add yeast water and salad oil and mix well.
A3. Use the chopsticks to stir the flour and water into a snowflake shape, then use the hand to rub the dough and the dough, and move it to the chopping board repeatedly until the surface of the dough becomes very smooth.
A4. Put the dough into the pot, cover with plastic wrap, and ferment for 50-60 minutes at room temperature 30 degrees.
A5. To the dough up to 2 times, the inside is full of pores.
A6. Repeat the dough repeatedly until the surface of the dough becomes very smooth. Roll the dough into strips.
A7. Then use a hand to make a dose.
A9. Round the circle into small strips.
A10. Flatten the strip with a rolling pin.
A11. Rolled up from the top to the bottom.
A12. Then press the cylindrical palm with your palm.
A13. Use a rolling pin to knead it into a 5mm thick round cake, cover it with plastic wrap and let it stand for 20 minutes.
A14. Heat the pan, put the cake into a small fire, and add the lid for 2 minutes.
A15. Continue to cover the back side. During the process of smashing, the cake will be suffocated, and the shovel can be pressed flat. The back side is covered with 焖 for 2 minutes, then the lid is opened for 1 minute.
A16. Cut the overnight bacon in a coarse granule with a kitchen knife and smash a little parsley.
A17. Put the minced meat and parsley in a bowl, add two small spoons of bacon soup and mix well.
A18. Cut the baked cockroach from the middle.
A19. Fill in the meat again.
1. The meat does not need to be cooked too soft and rotten, too soft and rotten to eat without chewing. The stuffing of the meat should not be too thin, too loose, and the parsley can be added or not. I personally like to just clip the meat directly. The good meat must be mixed with some gravy to be delicious. Don't forget this step. 2. When you are in the face, try to take a while and let the face feel better after gluten. Don't make your hair too thin, if you are too thin, you will die the face, and you won't be able to get it when you brand it. The small fire used when branding is a small fire that only opens the center column. Because there is a stamping system, don't worry about being unfamiliar. When it is branded, it is soft. When it is cold, the surface is very brittle. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)