Filling method of Chinese hamburger: Prepare appropriate amount of auxiliary materials such as pork belly, ginger slices, dried peppers, cinnamon, star anise, fragrant leaves, crystal sugar, soy sauce, salt, etc., cut pork belly into pieces, pour it into a pot, boil it over medium heat, blanch it to remove floating foam on the surface, cook for about 5 minutes, and then take out the meat and pour off the water. Pour clear water into the pot, add the cooked pork belly, bring it to a boil with high fire, add 2 tablespoons of braised sauce, 2 slices of fragrant leaves, 3 slices of star anise, 5 slices of cinnamon, pepper and 3 slices of dried tangerine peel, and then simmer slowly. The stewing time is about 2 hours, which should not be too long. Take out the pork belly and chop it with a kitchen knife. Can be mixed with Chili, coriander and so on. And put the stuffing into the steamed bread, and the delicious meat buns are ready.
Chinese hamburger is a specialty of Shaanxi province, and 20 16 was selected as the fifth batch of intangible cultural heritage in Shaanxi province. Shaanxi Chinese hamburger is tender in the outside, moderate in hardness and crisp in the skin. It is best to eat it warm, and the noodles are filled with various flavors, oily but not greasy, and you can never get tired of eating it. According to historical records, Chinese hamburger was called "cold meat" during the Warring States period. At that time, South Korea was ready to make bacon. After Qin destroyed Korea, the method of making bacon spread to Chang 'an, which is now Xi 'an, Shaanxi. At that time, the restaurant in Wenchang Men Site site was named Qinyu Chinese hamburger, which means it is the most authentic bacon shop.