Buttock or pork belly, Jiang Mo, cooking wine, soy sauce, spiced powder, salt, vinegar and dried Chili powder.

working methods

1. Wash the meat, scrape off the pigskin (peel) with a knife, and cut the fat meat and lean meat separately.

2, put a little oil in the pot, turn to the pot, first fry the fat, fry the oil in the fat, so that the meat will be fat.

3. When the color of the fried pigskin is slightly shiny, quickly pour in lean meat (the time can be too long, otherwise the meat will be dry and delicious). In this process, stop stirring with fire, because the oil is easy to paste before it comes out.

4. Stir-fry Jiang Mo, cooking wine, soy sauce and spiced powder, then add salt (more than usual) and vinegar (pay attention to a small amount of vinegar twice as much as usual to cover the meat), cover and simmer for 10 minute (the meat should be fatter and the oil should completely immerse the meat).

5. Cook the meat evenly and sprinkle with Chili powder. The process should be changed to let the oil soak in Chili powder and stir fry. The color of the scorpion is red. Stir it a few times.

skill

During the whole frying process, the frying pan was put with oil and fried with meat, and it was rotten in half a year. We always fry a few Jin of meat, then 20 Jin of meat, and only eat minced meat noodles. Take out some hot steamed buns or sesame cakes to eat delicious food. When we go to Qishan farmers to eat minced meat noodles, we will definitely serve several bowls of hot steamed buns to make them delicious.