Lean meat 200 grams

200 grams of fat meat with skin

Thirteen smells better.

Octagonal petal

Cinnamon petals

Jiang Mo 2-3 tablets

A little peanut oil

200g of low-alcohol aged vinegar.

a clove of garlic

A little dried Chili powder

Stir-fried sesame seeds a little

Step 1

Dice the meat with a square centimeter and cut the ginger into fine powder for later use.

Second step

Preheat the pan, first add the fat with skin and stir-fry it over medium heat. When the oil turns slightly to Huang Shi, immediately add the lean meat and stir-fry.

Third step

After the lean meat turns white, add Jiang Mo, garlic, star anise and cinnamon, and continue to stir fry. After about ten seconds, sprinkle thirteen spices and Chili powder (the ratio is about 1:2). At this time, the fire must not be too big, otherwise the Chili powder will be browned easily. After about 10 seconds, the oil will turn red, and immediately put vinegar to cook (the ratio of vinegar to meat is also 1:2). When the fire starts, cover it and turn it down to get tired.

Fourth step

Before the key step, I read all the recipes, and my sister dictated her mother-in-law's methods, all of which were cooked with vinegar. I made it four times before, and found it very sour and smelled a little pungent. This time! I decided to add water! Cook for 4-5 minutes. When the vinegar is almost evaporated to half, add the same amount of vinegar water, continue cooking, and add salt, broth powder and sesame seeds. Continue to cook for 5 minutes, and then turn off the heat when the soup is half collected.