Recipe

Procedure: 

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1. Meat production: cut the pork into pieces, add cold water to the pot and blanch it, remove it, add clean water to the pot, and add the blanched pork after boiling. If you find it troublesome, you can also boil the water to remove the froth and stew it directly, or you can cook it in a pressure cooker to save time.

2. Prepare the material box: 10 peppers, 2 aniseed, 1 bay leaf, 1 nutmeg, a little cinnamon, 2 cloves, 5 hawthorn slices.

3. Put in shallots, ginger and material box, and simmer for 40 minutes.

4. Use chopsticks to pierce it. If it is ready, add cooking wine, braised soy sauce, rock sugar, and salt to continue simmering.

5. Stew until the soup is almost collected, put it in the pot, and set aside. Do not let the soup dry completely.

6. Making noodle cakes, the noodles are made into two parts with the same amount of ingredients: one part is made into noodles and the other part is made into ordinary noodles. Mix 300g flour, 160g water, and 3g yeast evenly, and form a dough, and ferment for about one hour. Estimate the fermentation time of the dough yourself. When there are still 20 minutes before the fermentation of the dough is complete, make another ordinary dough, and mix it with 300g flour and 160g water to form a dough, which takes about 15 minutes.
 

7. After the two doughs are all finished, press them into a pie shape. After stacking them, knead them thoroughly to form a smooth dough.
 

8. Make into a uniform size agent, roll it into small cakes, put the cakes in a pan, bake them on a low fire, and bake them until the cakes rise and both sides are browned.
 

9. Cut the cake from one side, leave a little bit unbroken, add green pepper and parsley to the meat, pour a little broth, and put it in the bun.