Braised pork with Scallion(cong xiang rou huo shao )

Braised pork with Scallion

Introduction:

"Fire, in some places, is called pie. In Weifang City, Shandong Province, signs of burning meat can be seen in every street. No matter it's breakfast or lunch or dinner, every family will line up in long lines. Huoshao, hele and Chaotian pot are synonymous with Weifang snacks. There are many fillings for Weifang fire, such as spinach egg, leek egg, onion flavored tofu, shepherd's purse tofu, radish vermicelli, celery and so on. This fire is most famous in Town God's Temple. I will buy it every time and eat a full meal, and I will have to pack it home. "

Production steps:

Step 1: add cooking wine, soy sauce, salt and eggs to the meat stuffing and stir it vigorously.

Step 2: mix the chopped scallion, agaric and meat with peanut oil.

Step 3: exhaust the fermented dough and rub it into long strips.

Step 4: divide the dough into small ingredients, roll them into thin ingredients around and thick ingredients in the middle, and put them into the meat.

Step 5: wrap it up like a bun and let it stand for a while.

Step 6: gently flatten it in an electric cake pan or pan and cook it.

Step 7: make a good fire.

Materials required:

Fermented dough: About 400g

Minced meat: About 200g

Agaric foam: 50g

Egg: 1

Scallion: 80g

Cooking wine: 1 teaspoon

Soy sauce: 1 tablespoon

Salt: right amount

Note: 1, the authentic Weifang fire is not used to ferment the dough, and the dough is relatively thin, from home production, it is recommended to use fermented dough, good digestion. 2. The authentic Weifang fire is baked in the stove. In recent years, it is also baked in the large electric oven. It can be used in the household cake pan or pan.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cong Xiang Rou Huo Shao