Simple rougamo(jian yi ban rou jia mo )

Simple rougamo

Introduction:

"Some time ago, mutton steamed bun and cold skin were popular all over the country, but I never made these two kinds of snacks in Xi'an. I quickly made them for the occasion. In fact, the main reason is that I have to keep bittern. The refrigerator broke down a few years ago, which led me to throw away all the bittern I had kept for three or four years. We have to start all over again. I don't want to make pancakes with noodles, so I bought the ready-made Baiji bun. "

Production steps:

Step 1: prepare materials. Cut the scallion into sections and slice the ginger.

Step 2: heat the oil pan, add rock sugar, simmer over low heat, and keep stirring.

Step 3: when the sugar changes from big bubbles to small bubbles, until the bubbles disappear slowly and the color of the sugar turns dark red, pour in 100g boiling water. Turn off the fire.

Step 4: cut the pork into large pieces and cook in cold water for 20 minutes

Step 5: remove the oil foam on the cleaned surface and clean the pig hair.

Step 6: pour sugar, soy sauce, water, onion, ginger and spice into the pot.

Step 7: bring to a boil and simmer for 20 minutes.

Step 8: add the pork. Pour in the rice wine.

Step 9: bring to a boil and turn to low heat for 30 minutes. Turn off the heat and simmer overnight. The next day, cook for 30 minutes in the morning and evening, and soak overnight. On the third day, bring to a boil over high heat and simmer over low heat for 30 minutes. Fish out the meat. The rest of the soup is put into the fresh-keeping box to make brine.

Step 10: cut baijimo from the middle.

Step 11: remove the meat.

Step 12: chop the meat with a knife

Step 13: put it into baijimo

Step 14: drizzle with some soup.

Materials required:

Pork: 3 jin

Baijimo: 5

Rock sugar: 100g

Boiling water: 100g

Salad oil: 20g

Star anise: 4

Cinnamon: 1 yuan

Chinese prickly ash: 2 teaspoons

Rattan pepper: 1 pinch

Licorice: 14 tablets

Cloves: 10

Fennel: 1 pinch

Cardamom: 4

Fragrant leaves: 6 pieces

Angelica dahurica: 4

Ginger: 4 tablets

Nutmeg: 4

Shannai: 5

Five spice powder: 2 teaspoons

White pepper: 1 teaspoon

Dried pepper: 10

Chicken essence: 2 teaspoons

Salt: 4 teaspoons

Scallion: 80g

Ginger slices: 80g

Rice wine: 200ml

Water: 5000ML

Old style: 2 teaspoons

Jinlan soy sauce paste: 1 teaspoon

Note: Baiji steamed bun can be baked at home or bought ready-made.

Production difficulty: simple

Technology: stewing

Production time: several days

Taste: salty and fresh

Chinese PinYin : Jian Yi Ban Rou Jia Mo