1. The roast meat in Weifang, Shandong Province: it is called by foreigners, and Weifang locals all call it Laoweixian Roast Meat, which is a famous local food in Weifang and tastes delicious. It is mainly famous for the burning of meat in Chenghuang Temple.

The roast meat in Weidu was first opened in 1992, and the trademark of the roast meat was successfully registered in 26.

2. Northeast snack-roast meat

The water surface and oil surface are in harmony with each other. Diced pork is stuffed with seasoning. Wrapped into chess pieces

3. The burning of donkey meat in Hebei Province

originated from Cangzhou City, Hebei Province. Cooked donkey meat was put into the fire to eat, and the burnt donkey meat tasted crisp, fat but not greasy, and had a mellow aftertaste.

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4g of flour, 27g of water and 2g of yeast.

3g pork stuffing (3 fat and 7 lean), 1 celery, 2 tablespoons soy sauce, 1 teaspoon salt, black pepper, scallion oil, a little chopped ginger, and 1 teaspoon pepper water and a little sesame oil.

1. Dissolve yeast in water, add flour and knead until it is very uniform, and make a very soft dough. Cover the plastic wrap and let it grow in a warm place until it is twice as big. Use warm water in cold weather and cold water in summer. Water can be appropriately increased or decreased due to the water absorption of flour, based on the principle that dough is very soft. The cooked dough can be inserted by hand without retracting. Pull up the state inside the dough as shown on the right)

3, about 7-8 portions, or you can cut it with a knife. Take a little round and roll it into a thin dough around and thick in the middle.

4. Wrap the stuffing, with the mouth facing down, and flatten it.

5. After making a pot, it can be properly simmered for 1 minutes according to the degree of dough. Rub a little oil in the electric baking pan, put in the meat pie, and put oil on it. Cover it until it is golden on both sides, and turn it over several times in the middle.

Editor

The barbell head is on fire. It is round and big, about 25g each. It is thick at the side and thin at the inside, with a bulge in the middle. It is characterized by hard surface, well-baked without paste spots, and it tastes crisp, and the more you chew it, the more fragrant it is. Burn the fat to crisp, use good lard, mix with appropriate amount of steamed flour, add appropriate amount of pepper and cinnamon when oiling, remove the fried pepper and cinnamon after oiling, and then mix with flour to make stuffing; The skin is crisp, and the flesh is fragrant but not greasy.