Rou Jia Mo

Ingredients: 
 
  • 300g plain flour, 
  • 20g baking powder, 
  • some warm water.
  • 5 Spice Powder
  • soy sauce
  • white sugar
  • white pepper
  • salt
  • sesame oil
  • garlic
  • Chinese Cooking Wine
Method:
 
  1. Mix plain flour and baking powder together & knead to form a dough. Cover with a cloth to rest for 40-50 mins. Ensure the dough rises as much as possible.
  2. Divide dough into 6 portions and flatten each piece into a round disc.
  3. Heat up a frying pan without adding oil. Place the dough discs in the pan & use a toothpick to poke 9 holes in the surface on both sides. Cover the pan, watch that the bread does not get burnt. Cook a few minutes per side.
  4. The bread will continue to expand slightly. (Remove when nicely browned & it feels spongy).
  5. It is best to use marbled meats for this dish , for the pork, the best is belly pork. 
  6. Cut the meat into small pieces & put into a pot. 
  7. For pork:Add 5 Spice Powder some soy sauce, a bit of white sugar, white pepper & salt, sesame oil,garlic and Chinese Cooking Wine.
  8. For Lamb and Beef: mix the meat with Xinjiang Spices and cook.
  9. For chicken you may use a Curry blend such as Kurma powder.
  10. Add 5 Spice Powder some soy sauce, a bit of white sugar, white pepper & salt, sesame oil,garlic and Chinese Cooking Wine. 
  11. Mix well and add enough water to just cover the meat. 
  12. Bring to a boil and then cover the pot & simmer for about 25 mins. If there is still too much water, you can reduce the gravy until thick by simple reduction. 

Slice the bun  almost into 2 to form pockets and stuff pieces of meat inside with some gravy. Serve in the hand or on a plate.

Comments