My Homemade Rou Jia Mo - Secret Braised Meat Method (My Husband Loves It!)
Rou jia mo, it sounds like a food that everyone loves, with crispy dough wrapped around braised meat. The meat is made of lean and fatty pork, and chopped green peppers and coriander. Just thinking about it makes your mouth water. Bei Er's family usually eats rou jia mo themselves, they braise the pork in advance, then bake several crispy and soft steamed buns, the whole family enjoys it and feels satisfied.
Actually, rou jia mo is delicious because the braising is key. Pay attention to these two points: the meat is tender and flavorful, and when poured with the soup, it's amazing. Today, Bei Er is going to share how he makes the braised meat in rou jia mo? Because the meat is the soul of the bun. Let's learn it together!
Ingredients: Pork shank
Seasonings: Doubanjiang (fermented broad bean paste), soy sauce, (jiu jiǔ - Chinese rice wine), oyster sauce, old soy sauce, eight whole cloves ( - ba jiao), star anise ( - hua jiao), bay leaf ( - xiang ye), fennel ( - hui xiang), thirteen spice ( - shi san xiang), scallions ( - cong duan), ginger ( - jiang pian), a little white sugar
Steps
First step: Go to the supermarket to choose pork shank with equal lean and fatty meat, or if you like a fattier meat, you can choose five-spiced pork belly, come home and wash it clean. Cut it into small pieces.
Second step: Pour a certain amount of water into the pot, put the cut meat pieces into the water, blanch the meat pieces in water, add (jiu jiǔ - Chinese rice wine), scallion segments, ginger slices. Boil and fish out the scum.
Third step: We start preparing the seasonings, and also prepare scallion segments, ginger slices, star anise, large cloves, small fennel, bay leaf, and put them on a plate for preparation.
Fourth step: Prepare a small bowl, pour in soy sauce, old soy sauce, oyster sauce, (jiu jiǔ - Chinese rice wine), thirteen spice, a little white sugar, and salt. Put it aside for preparation.
Fifth step: Add a certain amount of water to the earthenware pot, add the blanched meat pieces, pour in the prepared sauce, then add scallion segments, ginger slices, bay leaf, star anise, large cloves, small fennel, and large cloves into the earthenware pot.
Sixth step: After boiling, add three spoonfuls of doubanjiang, simmer over low heat for 40 minutes. This braises the meat into tender and flavorful pieces, and the soup is fragrant and rich.
Notes:
1. If you like spicy food, you can add a few chili peppers and braise them together. The meat braised this way is not greasy and delicious.
2. When braising the meat, you can also bake steamed buns on the side. I do it this way every time, braising the meat in advance, then baking buns, the meat is cooked and the buns come out, and the buns are also crispy.
3. When braising the meat, you must add doubanjiang, its flavor is rich and flavorful. Simmer over low heat, and the meat will be tender and flavorful. Using an earthenware pot to braise the meat, the earthenware pot has good heat retention, and the food braised with it is very tender. If you don't have one, choose a pressure cooker, and control the time.
Have you learned how to braise the meat in rou jia mo today? The braised meat is tender and not greasy, and it is very good for elders and children to eat. Go and try it! I am Bei Er, I love life and food. If you like my kitchen creations, please follow and share and like it. If you have a better braising method, please leave a comment for me to discuss food together!
