Exclusive Steamed Bun Version of Roujiamo

Put the pork in cold water and cook it.

Let the cooked pork belly cool completely.

Take the meat out and cut it the day after tomorrow, then chop the green onions and ginger.

A hot pan with cold oil.

Add rock sugar when the oil is hot.

Stir-fry until the sugar caramelizes.

Put the pork and scallions with ginger back into the pan, and fry the meat until both sides are golden brown.

Add salt.

Add dark soy sauce and light soy sauce.

Stir-fry evenly.

Add clear water until the water level is even with the ingredients. Simmer over medium heat.

While roasting the meat, take the black steamed buns and cut them into bun slices.

One steamed bun was cut into 2 pieces.

Clean the eggs and crack them into a bowl, whisk them, place the steamed bun in the middle, and coat it thoroughly with the egg mixture.

Brush oil on a hot pan.

Put the steamed bun in the sandwich maker.

Cook the remaining egg mixture until done.

Chop the green onions. If you can eat spicy food, it's best to use chili peppers, the taste will be even better.

Put the fried eggs together with the green onions.

Pan-fry the steamed bun on both sides until golden, then take it out.

When there isn't much juice from the roasted meat, add chicken bouillon to enhance the flavor.

The twice-cooked pork is ready.

Take a piece.

Chop together with green onions and eggs into a fine mince.

Just put it in the steamed bun.

Finished product.