Down-to-earth Chinese style burger - cured meat sandwich

1. Pour the raw materials into a large container, slowly add water, and stir with chopsticks until fluffy. If there is no dry powder, it is sufficient.

2. Knead into a smooth dough, cover it with plastic wrap, and start fermenting.

3. Prepare the side dishes.

4. Steam the cured meat and sausage in the pot 30 minutes in advance.

5. Steamed bacon will produce some soup, pour it into a bowl and set aside.

6. Slice the bacon and sausage.

7. Chop scallions and ginger into small pieces.

8. Fermented dough is about twice as big.

9. Divide into four portions, each weighing around 75 grams.

10. Take one portion and rub it into a long strip first.

11. Roll it open.

12. Roll it up.

13. Flatten.

14. Roll it out again into a round cake shape.

15. Reduce the heat, cover the pot, and bake the dough on both sides for about 5 minutes.

16. Add an appropriate amount of oil to the pot, stir fry the cured meat and sausage first, add chopped scallions and ginger, then add green and red peppers, add some light soy sauce, stir fry evenly, and finally add some chicken essence. Cut open the prepared bread in the middle, pour in some soup from steaming cured meat and sausages (if the soup has cooled down, you can use the microwave to heat it up), then add the meat and start eating. It's very delicious, and you can also add some lettuce. Lettuce is grown by my little bear, doesn't it feel very fresh.