How to make saozi meat

1. Materials used

Lean meat: 200g

Fatty meat with skin: 200g

Thirteen spices: a little

Star anise: one clove

Cinnamon bark: small cloves

Grated ginger: 2-3 slices

Peanut oil: a little

Low aged vinegar: 200g

Garlic: one clove

Dried red chili powder: a little

Fried sesame seeds: a little

2. How to make saozi

Cut the meat into 1cm square cubes and cut the ginger into fine pieces and set aside for later use;

Preheat the pot and put the garlic first Stir-fry the fatty meat over medium heat. When the oil turns slightly brown, immediately add the lean meat and stir-fry together.

After the lean meat turns white, add minced ginger, garlic, star anise, and cinnamon and continue to stir-fry until fragrant. After about ten seconds, sprinkle thirteen spices and chili powder (the ratio is about 1:2). The fire at this time must not be too high, otherwise the chili powder will be easily scorched. After about 10 seconds, when the oil turns red, add vinegar and cook immediately (the ratio of vinegar to meat is also 1:2). After the fire comes to a boil, cover the lid and turn down the heat to remove the suffocation.

Key Steps: In the past, I read all the recipes and my sister told her mother-in-law how to make them. They always used vinegar to cook the whole process. I did this the previous four times, but found that it was always sour and smelled a bit pungent. this time! I decided to add water! After cooking for 4-5 minutes, when half of the vinegar is evaporated, add the same amount of water as the vinegar, continue cooking, and add salt, stock powder and sesame seeds. Continue to cook for 5 minutes, then turn off the heat and take out the pot when the soup is half reduced.

3. Tips

Regarding the choice of vinegar, salt-free type with an acidity of 3.5 is better.