Step by step to make "saozi rougamo"(yi bu bu zuo sao zi rou jia mo )

Step by step to make "saozi rougamo"

Introduction:

"Tired of ordinary rougamo? As a matter of fact, the saozi meat used to pour noodles can be eaten in Shaobing. It is sour, spicy and fragrant, and the prepared saozi meat will not go bad after two or three weeks. PS: I forgot to wipe the lens with oil. The photo is a bit blurred. Please don't mind! "

Production steps:

Step 1: rousaozi method: dice pork

Step 2: cut the scallion, ginger and onion

Step 3: pour the oil into the pot, put the minced ginger and meat into the pot together, and stir fry over low heat until the oil in the pot becomes clear

Step 4: add five spice powder, green onion, dried pepper and onion, stir fry for a while

Step 5: after the meat has absorbed the five spice powder, add the mature vinegar (more vinegar)

Step 6: stir fry, meat cooked, then add salt, chili powder, stir well out of the pot

Step 7: the method of steamed bread: the yeast melts with warm water, synthesizes soft dough, and ferments

Step 8: take out after fermentation, add a little alkali (can be omitted), knead well and grow into strips

Step 9: divide into four equal parts

Step 10: respectively knead round, press flat

Step 11: pierce the hole with a fork

Step 12: don't put oil in the pot, and cook until both sides are well colored

Materials required:

Pork: moderate

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Onion: right amount

Yeast: right amount

Flour: right amount

Alkali: appropriate amount

Five spice powder: appropriate amount

Hot pepper noodles: right amount

Vinegar: right amount

Salt: right amount

Note: use a little less alkali, can play the role of fragrance, also can not use. Stick the fork through the cake to avoid too much expansion.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Yi Bu Bu Zuo Sao Zi Rou Jia Mo