Roujiamo

1. Boil the fermentation powder in warm water, and dissolve a small amount of sugar and salt in warm water

2. Pour the dough together into flour and knead it into a dough that is moderately soft and not sticky to the hands

3. Wrap with plastic wrap and place in a warm place to ferment into a honeycomb shape that is twice as large as before. Exhale air and knead into dough

4. Divide the dough into three pieces, press flat, roll thin, stack the three thin pancakes and roll them into a large cake, roll them up, and then divide them into three pieces, press flat, roll thin, use a toothpick to poke a few small holes, and cover with a bowl for about 10 minutes

5. Preheat the upper and lower tubes of the oven at 140 degrees Celsius for 10 minutes. Place the white bread in a baking tray and bake for 15-20 minutes. Remove and cut open in the middle for later use

6. Remove the fur, scrape and wash the pork with skin, divide it into several large pieces, blanch it in water and wash it with foam

7. Add water to the pork and bring to a boil over high heat. Add ginger, star anise, cinnamon, fragrant leaves, fennel, Sichuan peppercorns, cooking wine, and dark soy sauce. Simmer over low heat for about 1.5 hours. Add light soy sauce, some salt, and sugar, and continue to cook for about 1 hour

8. Cut the stewed pork into small pieces, drizzle with soup, and sandwich it in the Baiji bread

9. The filling is full, and the Big Mac Rou Jia Mo is so fragrant that it's indescribable