Chinese Food
Simple version of rougamo
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Some time ago, mutton and cold skin were popular all over the country. I never made these two kinds of snacks in Xi'an. I made them as soon as possible. In fact, the main reason is that I have to keep the old brine. Years ago, the refrigerator broke, which caused me to throw away the old brine that I had kept for 3 or 4 years. It's all over again. I don't want to make cakes with noodles. So I bought ready-made Baiji bread.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Slice the scallion. Slice the ginger.
Step2:Heat up the oil pan. Add in the sugar. Cook slowly on a low heat. Keep stirring.
Step3:Wait for the sugar to turn from big bubble to small bubble. Until the small bubble disappears slowly. The color of sugar also turns dark red. Pour in 100g boiling water. Turn off the fire.
Step4:Cut pork into large pieces. Cook in cold water for 20 minute
Step5:Take out the oil foam on the surface and clean the PigHair.
Step6:Pour sugar, water, onion and ginger, and spice into the pot.
Step7:Change to low heat and cook slowly for 20 minutes. Taste.
Step8:Put in the pork. Pour in rice wine.
Step9:Turn to low heat and cook for 30 minutes. Turn off the fire and simmer overnight. The next day. Cook for 30 minutes in the morning and evening. Soak overnight. On the third day, boil over high heat for 30 minutes. Remove the meat. Put the remaining soup into the fresh-keeping box.
Step10:Baijimo is cut from the middle.
Step11:Take out the meat.
Step12:Chop the meat with a knif
Step13:In Baiji brea
Step14:Pour some soup on it.
Cooking tips:Baijimo can be baked at home or bought out of the box. There are skills in making delicious dishes.
