Roujiamo

1. Put the ingredients for making white bread together into the bread bucket.

2. Start a noodle program for 15 minutes. Knead into a smooth dough. Take it out and divide it into six equal parts, cover it with plastic wrap, and let it relax for a while.

3. For the filling material, wash the pork belly clean and cut it into small cubes. (Half fat and lean pork belly is best)

4. Wash the pork belly and cut it into small cubes, wash the shiitake mushrooms and cut them into cubes, and chop the chili, scallions, ginger, and garlic into small pieces.

5. Wash the pot and heat it up. Add a small amount of cooking oil and heat it up to 60%. Quickly spread the pork belly apart.

6. Stir fry until the meat turns slightly yellow, then pour in a spoonful of cooking wine.

7. Add chili peppers, Sichuan peppercorns, scallions, ginger, and garlic and stir fry until fragrant.

8. Add mushrooms and stir fry evenly.

9. Add a spoonful of soy sauce and a small spoonful of white sugar and stir fry evenly.

10. Add a small bowl and a half of water, cover the pot, and simmer over medium heat for a few minutes.

11. Add a small spoonful of salt and chicken essence to season, then drain the sauce.

12. Roll the awakened dough into round cakes.

13. Dry the pan and heat it up. Put in the rolled cake and fry over low heat until both sides turn golden brown.

14. Fry everything and use a knife to cut it in half from the edge.

15. Fill in the filling and it's ready to eat.

16. Extremely fragrant!