Which is the best meat bun in Anyang?

I. Lunar meat

Materials preparation: meat: 500 grams of skinned pork (you can do 5), soaked in cool water for an hour, remove blood, wash and wait for use. A package of seasonings (cinnamon, star anise, sesame leaves each two, a little cumin, a small piece of tangerine peel, cardamom, grass berries, pepper a few grains), rock sugar 8 grains, a section of white onion, 4 large pieces of ginger, three large tablespoons of cooking wine, 2 tablespoons of soya sauce, 3 tablespoons of soya sauce, broth or boiled water in the right amount (to just over the meat shall prevail), salt to the right amount

Practice: broth in the seasoning cover with a lid on the heat to boil, add the cleaned meat, boil, skimming the Floating foam, add salt seasoning to the preferred degree. Turn to a small fire, keep the water boiling and not boiling stew for 5 hours, basically to achieve the "fat meat to eat not greasy mouth, lean meat without slag full of oil, no teeth bite meat since rotten, after eating the aroma of a long time does not dissipate"

Two, Bai Ji Bun

Materials: 3 cups of plain flour (to do six), 1.5 spoons of dry yeast, 1.5 cups of lukewarm water, baking powder, baking powder, baking powder, baking powder, baking powder, baking powder, baking powder. 1 tsp baking powder

Practice:

1. Melt the dry yeast with warm water and slowly pour it into 2.5 cups of flour. Knead with your hands to form a smooth dough that is moderately soft.

2. Cover with plastic wrap and let rise in a warm place for about 1 hour (or less in the summer), until doubled in size and the dough is in the shape of a honeycomb.

3. Add the baking powder and the rest of the flour (a little at a time) to the fermented dough and continue kneading until the dough is stiff. You don't have to add all the flour. Cover with plastic wrap and let rise for 10 minutes.

4. Divide the dough into six equal portions, roll each portion into a long strip and nestle it into the dough, then roll out the pie and let it rest for another 5 minutes.

5, into a grease-free pan, medium heat cooking can be (authentic seems to be cooked to half-cooked, and then put into the 350C oven for 5-10 minutes, so that when made out of the outside of the crispy soft inside), as long as in the almost good time to increase the fire, the cake a little bit burnt, will also have a crispy inside the effect of the soft.

6, the last is the meat sandwich, the bologna meat chopped and chopped and chopped, chopped while adding bologna soup and favorite garlic shoots, peppers, cilantro, etc., chopped the more broken the better.

7, and finally the meat meat into the just branded steamed bun, eat!

Additionally, more down the bologna soup can not be poured. Put it in the refrigerator freezer to save, the next time you want to eat when you take out to do bologna, the soup the more aged the more fragrant.