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1
Pour an appropriate amount of cooking oil into the pot, stir-fry the rock sugar until it becomes sugary, then add the blanched pork to color it (I bought fat meat and cooked it in lard, and the skin was also braised) . -
2
Add oil, dark soy sauce and light soy sauce and continue stir-frying. -
3
Add water similar to the meat, put in the braised pork buns and bring to a boil. -
4
After the water boils, reduce the heat and simmer for half an hour. -
5
Add appropriate amount of salt according to the situation, stir evenly, remove the pork skin, cover the pot and let the meat continue to simmer for half an hour. -
6
Soak the meat in the soup. -
7
500g flour, 5g yeast, 10g sugar. -
8
Stir evenly and mix the dough with 260 grams of water. -
9
Knead into dough. -
10
Divide into small portions and roll into strips. -
11
Roll it into the shape of ox tongue and roll it up from one end. -
12
Tuck the mouth downwards. -
13
Press flat. -
14
Use a rolling pin to roll it out thinly and wait for fermentation to complete. -
15
After fermentation is completed, place it in an electric baking pan and bake over medium heat until the surface is golden brown. -
16
Add green pepper to the braised meat and chop into small pieces. -
17
Put it into the baked cake.