![](/images/node/29/297415.webp?1638107855)
原料
麵粉: 600g, 五花肉: 1000g, 酵母: 8g, 水: 320g, 生抽: 2勺, 老抽: 4勺, 蚝油: 1勺, 冰糖: 3顆, 花椒: 適量, 八角: 2顆, 桂皮: 適量, 草果: 1顆, 香葉: 兩片, 料酒: 適量, 蔥: 適量, 姜: 適量, 鹽: 適量
步驟
1320g溫水加入8g酵母攪拌均勻
![](/images/seq/126/1266407.webp?1638122644)
2加入600g麵粉
![](/images/seq/126/1266408.webp?1638122644)
3用筷子攪拌成絮狀
![](/images/seq/126/1266409.webp?1638122644)
4揉至均勻光滑的麵糰蓋上醒制1個小時,今天溫度低,我溫了點熱水幫助發酵,如果天氣熱可以直接室溫發酵
![](/images/seq/126/1266410.webp?1638122644)
5這時候就可以準備五花肉了,將五花肉切塊,大小如圖所示
![](/images/seq/126/1266411.webp?1638122644)
6冷水下鍋,撒入一把花椒,加一點料酒去腥
![](/images/seq/126/1266412.webp?1638122644)
7大火燒開煮約5分鐘,煮的時候要不斷翻面至肉變白撈出用冷水洗凈備用
![](/images/seq/126/1266413.webp?1638122645)
8碼放入鍋中,加入蔥姜
![](/images/seq/126/1266414.webp?1638122645)
9調製碗汁:生抽2勺、老抽4勺、蚝油1勺、料酒1勺、冰糖三顆,勺子大小如圖所示
![](/images/seq/126/1266415.webp?1638122645)
10倒入五花肉中
![](/images/seq/126/1266416.webp?1638122645)
11加水沒過五花肉,加入香葉、八角、桂皮、草果,大火煮開
![](/images/seq/126/1266417.webp?1638122645)
12之後轉小火燉煮一個半小時,我是將其轉入電飯鍋中再燉煮
![](/images/seq/126/1266418.webp?1638122645)
13我的電飯鍋小,剩下的肉湯我滷了點雞蛋和素雞
![](/images/seq/126/1266419.webp?1638122645)
14一個小時之後麵糰發酵至原來的兩倍大,手指粘麵粉戳個小窟不回彈,麵糰也不回縮就好了(我這個是揭掉保鮮膜之後的樣子)
![](/images/seq/126/1266420.webp?1638122645)
15揉搓成均勻光滑的麵糰
![](/images/seq/126/1266421.webp?1638122645)
16揉成長條
![](/images/seq/126/1266422.webp?1638122645)
17切成大小均勻的15份
![](/images/seq/126/1266423.webp?1638122645)
18取其中一個擀開摺疊
![](/images/seq/126/1266424.webp?1638122645)
19捲起來,如圖
![](/images/seq/126/1266425.webp?1638122645)
20用保鮮膜包起來鬆弛10分鐘
![](/images/seq/126/1266426.webp?1638122645)
2110分鐘後稍微按扁
![](/images/seq/126/1266427.webp?1638122645)
22擀開
![](/images/seq/126/1266428.webp?1638122645)
23碼入電餅鐺進行加蓋烙制五分鐘
![](/images/seq/126/1266429.webp?1638122645)
24如圖
![](/images/seq/126/1266430.webp?1638122645)
25這時候肉也燉煮的差不多了
![](/images/seq/126/1266431.webp?1638122645)
26加青椒切碎,剁的時候可以加點肉湯
![](/images/seq/126/1266432.webp?1638122645)
27用刀割開一個口
![](/images/seq/126/1266433.webp?1638122645)
28肉加進去可以再加點肉湯
![](/images/seq/126/1266434.webp?1638122646)
29成品
![](/images/seq/126/1266435.webp?1638122646)
小技巧
烙餅的時候加蓋以免餅太硬