Chinese hamburger-You Are Foodie

By Nur
23

Chinese hamburger

Main Ingredients

Pork with skin appropriate amount
low-gluten flour A moderate amount of

Auxiliary Ingredients

Raw extract appropriate amount
Lao Tzu appropriate amount
Cooking wine appropriate amount
Sichuan Pepper appropriate amount
fennel A moderate amount of
Fragrant leaf appropriate amount
chinese cinnamon appropriate amount
Star anise appropriate amount
ginger appropriate amount
sugar appropriate amount
yeast powder appropriate amount
salt A moderate amount of

Step 1 . The fermentation powder is boiled with warm water, and a small amount of sugar and salt are boiled with warm water

Step 2 . Pour it into the flour and knead it into a dough. It is suitable to be soft and hard without sticking to your hands

Step 3 . Wrap it with fresh-keeping film, ferment it in a warm place to double its size, form a honeycomb inside, and knead it into dough after exhausting the air

Step 4 . Divide into three flour preparations, press flat, roll thin, roll the three pancakes into a big cake, roll up, and then divide into three preparations, press flat, roll thin, poke several small holes with toothpicks, and cover the basin for about 10 minutes

Step 5 . Preheat the upper and lower tubes of the oven at 140 ° C for 10 minutes. Bake the baiji steamed bun in a baking pan for about 15-20 minutes. Take it out and cut it in the middle for use

Step 6 . The pork with skin is plucked, scraped and cleaned. It is divided into several large pieces and washed with scalded water and foam

Step 7 . Add water and bring the pork to a boil. Add ginger, star anise, cinnamon, fragrant leaves, fennel, pepper, cooking wine and soy sauce. Simmer over a low heat for about 1.5 hours. Add soy sauce, salt and sugar, and continue to cook for about 1 hour

Step 8 . Chop up the stewed pork, pour the soup onto it and put it in the baiji steamed bun

Step 9 . The stuffing is full, and the Big Mac rougamo tastes delicious

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