Beijing style rougamo(jing wei rou jia mo )

Beijing style rougamo

Introduction:

"It's winter now. It's so beautiful to have some rougamo for lunch! Rougamo is delicious, and it's easy to make. First of all, the noodles should be made well. I can't make noodles, so the cakes are made in general. I stew the meat for one and a half hours. The meat should be stewed for one and a half hours in high heat, then simmered for one and a half hours in low heat. The soy sauce should be added twice in the middle, and the right amount of salt should be added in the last half hour. The meat stew is soft and fragrant. I'm glad to share it with you

Production steps:

Step 1: 1. Wash the pork and cut it into pieces 10-15cm long and 5-7cm wide with a knife < br > 2. Blanch the cut meat in a cold water pan. When blanching the meat, add salt and pepper to taste it. Remove the color of the meat and pour out the water.
3. Put it into a casserole or iron pot to stew. Wash the dried tangerine peel, large ingredients, Chinese prickly ash, cinnamon, Angelica dahurica, hawthorn, Caogou and pepper in the casserole. Pour in chicken soup or use warm water instead.
4. Stew for three hours, first high, then low.

Step 2: pour the flour into the basin, pour warm water and stir until the dough is soft, press repeatedly, lay plastic wrap and wait for the hair to swell.
The dough is beaten repeatedly, divided into 4 cm diameter balls, rolled and pressed into cakes with a diameter of about 10 cm and a thickness of 0.7 mm.
Put the pancakes into the frying pan and fry until both sides are golden.

Step 3: now that the meat is good and the cake is good, you can clip it. Ha ha, just pick a piece of meat and pat it flat on the chopping board. Pay attention to squeezing it gently. If you pat it hard, the soup will splash on the clothes. Chop it up. You can add a little soup to the chopped meat so that the meat looks very moist. You can add vegetables according to your personal preference. It's great to add some peppers.

Step 4: just take a bite of the fragrant rougamo which only flows oil, haha!!! I'm very happy to share the delicious food with you. Thank you!

Materials required:

Pork: 1000g

Flour: 1500g

Tangerine peel: 10g

Pepper: 7g

Bulk: 5g

Tsaoko: 5g

Chili: two

Ginger: 10g

Garlic: 10 petals

Green pepper: two

Radish sticks: a bag

Cucumber: one

Old style: 15 ml

Soy sauce: 15 ml

Shaojiu: 20 ml

Chicken soup: 2000g

Note: hair is a technical work, young people will not hair more, as the 80's I ah, hair is also a mess, I heard that the best hair has a face opener, is the old face, in this aspect, I would like to learn from the majority of friends who love the kitchen exchange.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jing Wei Rou Jia Mo