Laotongguan Roujiamo

1. Prepare pork and soak it in cold water for at least 2 hours. It is best to change the water several times in between to remove any blood from the meat.

2. Prepare scallions and ginger, cut ginger and scallions into sections, and slice ginger into slices

3. Prepare a set of ingredients, including 2 fragrant leaves, 2 star anises, 1 cinnamon section, 15 Sichuan peppercorns, 2 tangerine peels, 1 grass fruit, and 4 cloves.

4. Cut the pork into large pieces and put them into a pot. Pour in water that has not covered the meat, boil the water to remove foam, and then boil for about 3 minutes. Remove the meat and discard the water.

5. Pour water into the pot again and add the blanched pork. Bring to a boil over high heat, then add the seasoning pack and a small bowl of old soup. Reduce the heat and simmer for 2 hours.

6. The cooked meat is super fragrant and crispy.

7. After the stewed meat has cooled slightly, chop it into small pieces with a knife, without crushing it too much

Collect the oil on top when cooking meat for later use.

9. Prepare flour. Put the flour into a bowl, add dry yeast and edible alkali, pour in clean water and stir with chopsticks to make snowflake shaped dough; Knead the dough into a smooth dough by hand, cover it with plastic wrap and let it ferment in a warm place. Do not let it fully penetrate, just let it rise slightly.

10. Knead the dough evenly and divide it into equal sized pieces. Take one of them and rub it into a long piece. Flatten your palm slightly and then use a rolling pin to roll it into a long strip.

11. Evenly apply the collected cooking oil to the noodles.

12. Roll up the oiled dough sheet from the top.

13. Roll the dough until the end and leave 50 centimeters. Use your fingers to cut the dough into thin strips.

14. Roll up the last sliced dough.

15. Use the rolled edge at hand to divide the rolled surface into equal portions. (Be sure to use your hands, don't cut with a knife)

16. Then place the divided pieces vertically on the cutting board, flatten them with your hands, and use a rolling pin to roll them into a small round cake.

17. Brush a little oil on a flat bottomed pan, put the rolled small round cake into the pan over low heat, color one side, then flip it over and continue to color it over low heat. This way, the cake is cooked.

18. Cut the bread in the middle with a knife, do not cut it.

19. Insert the sliced meat into the baked cake, and the fragrant meat sandwich bread will be ready.