How to make Chinese hamburger with gravy? Steamed bread is crisp and delicious, and the meat is soft and glutinous. Chinese hamburger is the abbreviation of "meat in steamed bread" in ancient Chinese, and it is one of the special foods of Han nationality in Shaanxi Province, China. Shaanxi's "meat buns" (raw pork) and Ningxia's "beef buns" are the main products. Chinese hamburger is a famous snack in Baoji, Shaanxi, and also a famous snack in xi.

The pure posture of eating meat buns is to take the buns horizontally and bite them from both sides. Holding the steamed bread horizontally can make the juice of the meat loaf with wax sauce fully penetrate into the steamed bread without being discharged. Ingredients: 750g pork belly.

Accessories: 7 grams of rock sugar, 4 pieces of ginger, 5 cloves of garlic, 40 pieces of Chinese prickly ash, 4 grams of cinnamon 1 piece, 2 pieces of fragrant leaves, 2 pieces of Amomum villosum 1 piece, 5 ml of soy sauce 1 piece, 60mL of rice wine, 4 grams of salt and 4 grams of aged vinegar. Production process:

The first step is to cut the pork belly into pieces with a thickness of 4cm. Put the pork belly into the pot, add cold water that has not been cooked with the pork belly, add two pieces of ginger and about 20 pieces of pepper.

The second step is to cook the pork belly and drain the water. Add cooking oil and rock sugar into the pot and stir fry gradually with slow fire. Destroy the rock sugar with a frying spoon when frying. Stir-fry until it becomes rock sugar and flowers, and then stir-fry the sugar color. If you don't know the color of sugar, you can promote Lao Wang appropriately.

The third step is to quickly add the pork belly and hang the sugar color. It should be noted that the pork belly must be drained before it is put in. Pour in soy sauce, soy sauce, rice wine, aged vinegar, star anise, 20 slices of pepper, cinnamon, Amomum villosum, fragrant leaves and salt.

Step 4, pour boiling water 4 cm below the pork belly. After the water is boiled, turn to low heat and stew for two and a half hours to three hours, or you can choose a pressure cooker with high fire pressure for 20min minutes. After the pork belly is cooked, add 5 cloves of garlic and stew for 10min. The meat tastes delicious.

Step 5: Chop the cooked pork belly pieces and put them into the cooked meat and bone soup while cutting. The amount of bone soup is determined according to the salinity of bone soup. Chop green pepper, chop vanilla, and mix peanut butter and tap water evenly for later use.

Step six, cut the baked Baiji steamed buns with a knife, but be careful not to break them. Put the chopped meat into the chopped Baiji steamed bun, and add the chopped green pepper, vanilla and sesame paste. This ingredient is put according to your own preferences, and it is delicious if you don't put it.