DIY Pork Bun: Tastier Than Store-Bought and Super Easy to Make!

Xi'an Rou Jia Mo is one of the traditional delicacies of Shaanxi Province. Its appearance is golden brown with clear stripes, the inside is layered, the dough is expanded, and the skin is crispy and tender. The craftsmanship is perfect, and it is best to eat it while hot. Xi'an Rou Jia Mo is a hot bun with cold meat, the bun is crispy and fragrant, and it is not greasy. Xi'an Rou Jia Mo's exclusive secret recipe! Once learned, you will never need to buy it.

Required ingredients: 400g of fatty and lean pork belly, 7g of yeast, 3g of baking powder, 3g of salt, appropriate amount of water, 3g of salt, 30g of soy sauce, 10g of sugar, 15g of aged dry liquor, 3 slices of ginger, appropriate amount of garlic, 2 star anise, 3 segments of scallion, 3 green chili peppers;

Steps: 1. Choose a piece of fatty and lean pork belly; 2. Soak the pork belly in water for 1 hour to drain excess blood water, changing the water halfway; 3. Put the pork belly in the pot and boil it briefly; 4. Scoop off a small amount of foam with a spoon; 5. Put the auxiliary ingredients and seasonings into the pot; 6. Add ginger slices and scallion segments; 7. Turn the heat to a small flame and stew until the water boils again; 8. Put the meat and water into a pressure cooker and steam for 20 minutes, then open the lid and simmer over a small flame for about 20 minutes; 9. Cut the cooked meat into pieces and add green chili peppers; 10. Mix flour materials evenly and knead into a smooth dough, and let it ferment at a warm place until it is twice as big; 11. Divide the dough into uniform dough pieces; 12. Brush a little oil on the surface of the dough pieces; 13. Let it sit for 15 minutes; 14. Roll the dough into long strips and use a rolling pin to roll it out; 15. Fold the dough in half; 16. Roll it up from one side; 17. Press the ends and bottom to form a bun blank; 18. Let the bun blank rest for 10 minutes; 19. Roll the bun blank into circular thin pieces; 20. Preheat the electric griddle, and put the bun blank into it, cover the lid and bake for about 2 minutes; 21. When one side is golden yellow, flip it over and bake for another 2 minutes; 22. Bake until the surface is golden yellow, and then take it out; 23. Use a knife to cut the bun blank, and don't cut the bottom connected; 24. Cut the braised meat into pieces and add green chili peppers; 25. Put it into the prepared bun to complete the process.

Note: 1. Braised pork belly is cooked in a pressure cooker for 20 minutes, then opened the lid and simmered over a small flame for 30 minutes to complete, comrades who don't mind the trouble can use medium heat to simmer for 20 minutes and then simmer over a small flame for more than 2 hours; 2. The soup from braised pork belly can be preserved and used for repeated braising, forming aged broth, which tastes better (aged broth is short-term refrigerated preservation, long-term frozen preservation); 3. White buns are baked in an oven after being baked, imitating the inner cavity baking function of the bun oven, which can make white buns crispy and tender after being baked; 4. If you don't finish eating the white bun, don't bake it the next time you eat it, otherwise it will be hard and difficult to bite, just heat the braised pork belly and put it in the bun.

5. If you don't have a meat grinder, you can just chop the meat directly.

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