First of all, prepare the first-class pork belly, the one that is neither fat nor meat (that is, take the middle one), then cook it in a pot with cold water, pour the cooking wine, ginger slices and onion slices into the water, cook it over medium heat until it can be pierced with chopsticks, and then pick it up and let it cool.

Peel the ginger slices and cut them into small particles. Cut the meat into small particles, put the oil in the pot, and stir-fry the ginger when it is 60% hot. Stir-fry ginger until slightly dry. When fragrant, stir-fry the pepper, sweet noodle sauce, soy sauce and sugar a little, and then take it out of the pot. After cooling, put it in the refrigerator to avoid oil leakage when wrapping buns!

The method of frying minced meat is simple. The ratio of fat meat to lean meat is 3:7. Put a little oil in the pot, stir-fry the meat, add ginger, add sweet noodle sauce, cooking wine, pepper and soy sauce. Add water and boil for half an hour, and then take out the pot. My favorite way to eat this kind of meat is miscellaneous sauce noodles with vegetarian peppers. You can also fry shredded radish. Fried powder is delicious.

There is no better way to stir-fry minced meat than Qishan noodles. Bian Xiao, I recommend this kind of meat scorpion to you today. As long as you can learn this method of meat scorpion, then you will know how to fry meat scorpion. I hope everyone will like the delicious meat.

First of all, clean a catty of fresh pork belly or front leg meat bought from the vegetable market, peel off the fat meat and lean meat with a kitchen knife, chop them up separately and cut them into cubes for later use.

Add salt. The amount of salt can be heavier. I usually choose to fry three times the amount of a dish, so as to ensure that it is not easy to go bad.

Choose the right container. The container containing meat foam must be resistant to high temperature, especially if it is dry without any moisture, otherwise it will go bad easily. Finally, there is a cover.

Put the fried meat foam into a container, cool it and put it into the refrigerator.

No, braised pork is also fried first, and then heated with water. Stir-fry the fat first and squeeze out the water; Stir-fry the lean meat again and stew it in hot water. Only meat will stick to the pot without water. When cooked, the oil on it will cover the meat. As long as it is not polluted by ants and flies and does not enter raw water in summer, there is no problem in preservation.