肉夹馍就是中国的汉堡包，中国的北方和南方都有自己特色的肉夹馍。今天我给大家推荐一道私房的带有南方特色粉蒸肉夹馍。
1、五花肉350 g--切片（大小如视频所示）
2、加入视频所示的调味料--酱油3汤匙（3 tbsp soy sauce）料酒3汤匙（3 tbsp cooking wine）糖1茶匙（1 tsp sugar）五香粉 1/2茶匙（1/2 tsp five spice powder）白胡椒粉1/2茶匙（1/2 tsp white pepper powder），抓匀，让肉片吸收所有酱汁。腌制30--40分钟。
3、用一个炒锅，放入 1/2茶匙Chinese prickly ash、3/4杯 jasmine rice、1/2 tsp salt  中火翻炒---至米粒金黄。
4、放凉---用果汁机打碎成米粉（不要太细）
5、把腌过的五花肉裹上米粉。放入用芭蕉叶或竹叶铺上的蒸笼里。往米粉上均匀地喷洒一些水，让蒸出来的米粉不干燥。
6、中偏高火蒸40-60分钟。蒸好的米粉肉非常酥烂，放置一旁备用。
7、1茶匙干酵母+半杯30摄氏度左右的牛奶+半茶匙汤 拌匀成牛奶酵母水，放置5-10分钟。
8、1杯中筋面粉拌入半茶匙泡打粉后， 倒入牛奶酵母水揉成光滑的面团---覆盖让其发酵30分钟左右。
9、面团发至2倍左右，取出揉实。揉至原来的体积大小。再搓成长条，分成8份
10、先把每个小面团再揉一次赶走所有气泡。再擀成椭圆型的面皮。
11、在一半的椭圆面皮上抹一些油，再对折即成馍的胚。
12、撒一些干面在板上，摆上馍胚，饧至少20分钟。
13、放入蒸笼，冷水下锅，烧开后蒸中偏高火蒸10分钟。中间不要开盖，直到蒸好5分钟后。
14、打开包子，夹入粉蒸肉。可以用生菜胡萝卜丝加海鲜酱。也可以用葱花加辣椒酱。

 

 

 

Chinese hamburger is a popular dish in both northern and southern china with their own special twist. Today I will show you my recipe for a southern style chinese hamburger 

 

Slice 350grams of pork belly into thin slices as shown on the screen

 

Add in all the ingredients shown on the screen--酱油3汤匙（3 tbsp soy sauce）料酒3汤匙（3 tbsp cooking wine）糖1茶匙（1 tsp sugar）五香粉 1/2茶匙（1/2 tsp five spice powder）白胡椒粉1/2茶匙（1/2 tsp white pepper powder） mix well and let the meat soaks in the sauce, marinate for 30-40 minutes

 

Place 1/2 teaspoon of chinese prickly ash into a pan with 3/4 cup of jasmine rice and 1/2 teaspoon of salt and stir on medium heat until the rice turn golden

 

Let the rice cool and blend in a processor until they are crushed into tiny bits but not powder like

 

Coat the marinated belly with the rice bits. line a bamboo steamer with banaa leaves or bamboo leaves and place the meat slices in. sprits the coated rice with some water this will prevent the meat from drying out 

 

Steam on medium high heat for 40-60 minutes, the steamed meat will be very soft and tender, sit aside for later sue 

 

Combine 1 teaspoon of active yeast and 1/2 cup milk about 30oC with 1/2 teaspoon of sugar, mix well and let it sit for 5-10 minutes 

 

Add in 1 cup of all purpose flour and 1/2 tsp of baking powder, and knead until the dough becomes smooth, cover and let it rise for 30 minutes 

 

The dough will rise about twice its size, knead the dough until it becomes the original size, roll into a long log and divide into 8 pieces

 

Individually knead the air bubble out of each dough piece then roll them out into a thin oval sheet

 

Brush on some oil on one half of the sheet and fold in half to form the bun 

 

Sprinkle on some dry flour on a chopping board, and let the buns sit for 20 minutes 

 

Place them all into a steamer and place the steamer in a pot with cold water and let it steam on medium high heat for 10 minutes after the water has boiled. do not uncover the steamer in between until at least after 5 minutes the buns are finished steaming

 

Place the meat slices in the buns and add in some lettus, shredded carrots and seafood sauce, or you can add some sac lion and hot sauce as well