Cooking Steps

1. 

   Step1:Wash the pork. Remove the fur from the pigskin. Touch it against the skin. It's hard to see the white fur. If you touch it, you can feel i

2. 

   Step2:Cut it into half a sla

3. 

   Step3:Put some water. Put some pepper seeds. I put pepper noodles. Lower the pot in cold water. Turn off the heat about 3 minutes after boiling. Turn over the meat in the meantime. (this step is to make the meat cleaner without blood foam.)

4. 

   Step4:Wash the meat out of the pot with water. Arrange it in the pressure cooker. Put all the materials of the main ingredients in this step. Seasoning can also be personal. The water is less than 1 inch of meat. Don't put too much. Cook in a pressure cooker for 20 minutes.

5. 

   Step5:Mix the auxiliary materials with warm wate

6. 

   Step6:Warm water and make dough. Smooth dough. After that, put it in the basin. Put a wet towel on i

7. 

   Step7:Room temperature fermentation for 1 hour. About twice the siz

8. 

   Step8:Divide the noodles into about 1012 small balls on average. Brush them with oil. Wake up for 15 minutes

9. 

   Step9:Take a long strip and roll it out. Grow a little

10. 

    Step10:Fold the long piece in half. Make it narrowe

11. 

    Step11:Roll it up from one end. Unfold the rest. Press it on the back. Cover it with chrysanthemu

12. 

    Step12:This side is positive. The little tail is on the back. Let's wake up for 10 minutes. The most authentic is to roll 5 circles and then press the tail on the chrysanthemum. I made it a little shor

13. 

    Step13:When you wake up, roll out the cake. Don't be too thin. Otherwise, it's hard to cut when it's cooked.

14. 

    Step14:Pan fry for 2 minutes on one side. No oil on the bottom. After that, put the oven up and down for 200 degrees and bake for 10 minutes to make the skin crispy and tender. If you don't have an oven, fry the front and back sides for 4 minutes respectively. It will be softer

15. 

    Step15:Take the meat out of the pressure cooker. Cook it over low heat for about half an hour. Stew the meat soft and rotten. If the taste is light, add some seasonin

16. 

    Step16:Cut the meat into minced meat. Then cut some green pepper or coriander. I didn't add coriander. Put some more soup on i

17. 

    Step17:Baijimo is cut from the middle. But don't cut it. Put it in to remove the stuffing

18. 

    Step18:OK, the rougamo is done. The taste is not inferior to that bought outsid