1. After the pork is washed, put it into the cold water pot to boil away the blood; put all the ingredients into the soup bag and tie the mouth tightly (if it is not, put the seasoning directly into the stew pot)
2. Remove the foam on the surface of streaky pork and put it into the pot, add water again; add soy sauce, soy sauce and salt, and bring to a boil over a high heat; put in seasoning bag and simmer slowly for one and a half hours (you can also use a pressure cooker to boil for 20 minutes after steaming)
3. Cool the stewed meat, chop it into minced meat with a knife, not too broken; put it into a bowl and add 2-3 teaspoons of stewed juice to make the meat more tasty and not too dry. Cut the cleaned coriander and green pepper into small pieces; add to the minced meat and mix well
4. Put flour, yeast, sugar and oil in a large basin; add water (flour has different water absorption, it's better to keep a little bit, and add it again); stir with chopsticks first, and then knead into smooth dough
5. Cover the fresh-keeping film and ferment to twice the size at room temperature. Take the dough out of the air and divide into nine small dough of equal size, and knead them all
6. Take a small dough, press it gently with your hand, and then roll it into a round shape with a rolling stick; heat the pan without oil, put the dough into the dough, and slowly heat it until both sides are golden yellow. Cover the pan when baking
7. When the meat is mixed, the bun is cooked. Cut the bun from the middle with a knife, do not cut it off, and then put in the meat. The delicious rougamo is ready