1. Add yeast and baking powder to the flour prepared in advance, stir and mix evenly, and slowly pour warm water into the flour. This is a work with both hands, stirring and pouring water until all the flour is stirred into a floccule.
2, stirring into flocculent flour is a simple first step, and then you can mix the noodles, want to eat your own meat sandwich, full of flour. After the flour wadding is slowly made into smooth dough, it can reach the three lights of the old population (hand light, face light and basin light). A good dough needs to be covered with a wet towel, so that the dough can slowly ferment and become bigger under the action of yeast until it becomes twice the size of the original dough. At the right temperature, this process can last for more than an hour. Don't worry, it's not too late to eat!
3. After the pork belly is rinsed clean, scrape the surface of pigskin with a knife, which can remove the impurities on it and make it taste better. Put the processed pork belly directly into the cold water pot, and then pour in a little cooking wine. Cook directly over high fire. Don't worry after boiling, let the pork belly continue to cook in the boiling water pot for about 3 minutes, so that the high temperature can force out the blood stains in the pork. Turn off the fire, take out the pork belly and wash the blood on the surface for later use.
4. The meat in the street chef's meat folder is cooked slowly with a small fire, so the cooked meat is rich in flavor and soft and rotten, and even the elderly can eat the salted meat folder effortlessly! Of course, now is a fast-paced life, plus the blessing of pressure cooker, you can save a lot of time!
5, blanched pork belly directly into the pressure cooker, aniseed, cinnamon, tsaoko, soy sauce, cooking wine, rock sugar, onion ginger, soy sauce all into the pot, and then add water without pork belly, stew for 20 minutes. With the heating of the pressure cooker, a strong aroma began to gush out from the air valve of the pressure cooker. After 20 minutes, remove the air valve of the pressure cooker, open the pot cover and add appropriate amount of refined salt to taste, then cover the pot cover, stew for 20 minutes without pressure, and collect the soup in the pot. Remember, the soup is too dry, and a good steamed stuffed bun needs soup to sublimate its taste.
6. After a long hour, if the dough becomes twice the original size, it proves that the dough has been awakened! Put the dough in a stainless steel basin, touch some dry noodles with your hands and knead it into dough! The strength of kneading determines the taste of the final cake, so don't hesitate to knead the dough handle, divide the dough into pieces of the same size after kneading, and then roll the pieces into long strips of cake crust.
7. Fold the rolled dough in half from the longest side, then roll it up, knead it into a ball with your hands and press it into a cake on the panel. Cover with a wet towel and wake up for ten minutes. Don't worry, this is the last step in making a cake!
8. Prepare a non-stick pan at home, put the cake directly into the pan without brushing oil, turn on a small fire, cover both sides and bake for about five minutes. The crust of the cake had better be burnt yellow. Bake the cake in a home oven at 200 degrees for five minutes. The crust made in this way can be eaten in one bite, and it is soft inside and crisp outside!
9. The stewed pork belly tastes better, richer and cooler after being soaked again when making cakes. Select the fat and thin parts, chop them, cut the cake from the middle, and put the meat stuffing in the middle of the cake crust. Done!
10, if you like spicy food, you can add a little chopped pepper. The meat is fragrant, the skin is crisp, the scream is crisp, and the lips and teeth are fragrant.