Easiest Home-Style Rou Jia Mo Recipe: From Making Flatbread to Braised Meat, Step-by-Step Guide for Deliciousness
This Chinese New Year seems to be the longest ever, but it's also the kind of life many people have longed for – spending time with family and not having to worry about getting up early every morning. However, this daily breakfast has been troubling me. Before, I could buy some to eat every few days, but now I have to make it myself every day. Luckily, there's a Sichuan small restaurant downstairs, and their meat pie is really authentic. When I crave it, I'll go buy a few to satisfy my craving. After the New Year, all the street vendors haven't started operating, so I have to take matters into my own hands. Fortunately, there are supplies at home, so let's get started!
Many people are curious the first time they eat a meat pie – why is there bread on the outside and meat on the inside? This meat pie is officially called 'meat sandwiched between bread.' Meat paired with bread, with meat and vegetables, especially when freshly out of the oven, the taste is unbeatable. Talking about this, have you challenged yourself to make meat pie at home like this?
Meat Pie
Ingredients Pork leg meat, eggs, green onions, ginger, star anise, cinnamon, cloves, white sugar, flour
Steps
1. Cut a piece of pork leg meat with skin and fat into small pieces, blanch in cold water with a little for 5 minutes, drain and dry, heat up some oil in the pot, add a few pieces of white sugar and sauté until the sugar turns a reddish-brown color, add the meat and stir-fry until the surface is slightly browned, add some and and stir-fry again, until the meat is slightly colored.
2. Boil a few eggs, cut several knives on the surface and put them together with the meat, add warm water to cover the meat, then add green onions, ginger, star anise, cinnamon, cloves and bay leaves, cover the lid and simmer over low heat for 40 minutes.
3. Add salt in the last 10 minutes before taking the meat out of the pot to adjust the flavor. It's really fragrant! It's also delicious if you don't make a meat pie and eat it with rice.
4. Prepare 300g flour, add 3g yeast, 4g salt, mix with 150ml warm water to form a flour slurry, then add 18ml vegetable oil and knead into a dough that is not too soft or too hard. After kneading the dough well and letting it ferment until twice its size. When the dough is ready, place it on a cutting board to knead, release the air, and shape it into long strips, cut into appropriate sizes, and then shape the strips into the shape of the pointed ends of the dough, with thicker middle and thinner ends, and finally press it flat vertically, like this, and roll it into a thin cake.
5. After the cake has fermented, you can cook it. Cooking with a pancake maker is simple. Heat both sides twice, and the dough is cooked. Cook until you press the small cake and it quickly bounces back, then you can take it out.
6. Cut the pie in half with a knife, take out a few pieces of meat and cut it into pieces, or add chopped green peppers and coriander, and then sandwich it into the pie, and pour in a little soup broth. It's really delicious!
Eggs and meat simmered together, after taking it out of the pot, it's as flavorful as a braised egg, cut into small pieces and sandwiched into the pie, and poured with braising sauce. Every bite is really satisfying – the egg is wrapped in a lot of broth, and biting into it instantly opens the taste buds, making this boring holiday incredibly happy.
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