How to make Roujiamo

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  1.Put the flour into a basin, prepare a bowl and pour the yeast into it, add warm boiling water and stir to combine Open, pour the melted yeast water into the flour and stir until it becomes fluffy.
  2.Mix the flour into a smooth dough, cover it and let it rise until doubled in size.

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  2. Wash the meat and cut it into pieces of about 3 cm with a knife.Pour a pot under cold water, blanch the water, remove the scum from the meat and set aside for later use.

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  3.Add oil to the hot pot, add sugar after it is hot, add sugar and blanch until it turns red.Continue to stir-fry the meat pieces.After the meat is soaked in sugar color, add star anise, fennel, peppercorns, cinnamon, chili, bay leaves, green onions and aniseed, and continue to stir-fry.
  Saute until fragrant, put the meat into a rice cooker, add water to cover the meat, add some dark soy sauce, cook on super fast for 30 minutes, then add salt and cook on super fast for 30 minutes.

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  4. After the dough is ready, take it out, knead it into long strips and cut it into 7 evenly sized pieces..

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  5. Roll each agent into a long strip, flatten it, and roll it up from one end.Pie crust, and then use a rolling pin to roll the pie into a small round cake.

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  6. Do not put oil in the pan, put the cake in and bake over low heat until both sides are golden brown.Ready to serve.

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  7.Cut the peppers and coriander into pieces and set aside.Take out the cooked meat and cut it into pieces

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  8. Stir the pepper, coriander and meat into the cut cake, and then pour in With a little bit of soup, a roujiamo with crispy skin, soft meat and full-flavored sauce is ready!