How to make saozi meat? Once cooked, it can be stored for half a year. Will it be delicious when mixed with noodles, steamed buns, and stir-fried vegetables?

As a banquet, we eat fresh noodles with sauteed meat. The noodles are particularly mellow and delicious. Each family makes the noodles slightly differently. The meat is fat but not greasy. Fatty meat is spicy, lean pork is soft and tender, delicious and tender.

Usually our family will make a large pot to store it. It is usually used to make steamed buns or whistle noodles. It can also be used when cooking. It is very delicious and very convenient. People in Shaanxi cannot avoid cooking this meat during the Spring Festival. Once cooked, it can last for half a year. It is delicious when fried with steamed noodles and cooked with vegetables! Now I will give you the recipe of this delicacy of "soy pork". Friends who like it can make it according to the recipe and give their family a delicious dish and care for their family! Saozi Pork

Food: Pork belly, dried chili, garlic, 1 piece of ginger, star anise, galangal, cinnamon, chili powder, salt, light soy sauce, dark soy sauce, rice vinegar, rice wine, thirteen spices . Method: Step 1

Prepare 2 pieces of pork belly, about 5 pounds. The most common pork belly in our house is pork thigh or pork belly. Clean the pork belly several times and drain the water. Separate the fat from the lean pork and cut it into small slices or cut into small pieces. The fat and lean meat are exposed separately. Step 2

Prepare two dried chili peppers, 1 head of garlic, 1 piece of ginger, 2 star anise, 3 slices of galangal, 1 section of cinnamon, and appropriate amount of chili powder. Pour a small amount of oil into the pot. When the oil is slightly hot, turn down the heat and pour the fat meat you just cut directly into it. The oil in the meat will explode out of the pot over medium heat so that the meat will be fat but not greasy. Step 3

Pour in the prepared lean pork, stir-fry evenly, add appropriate amount of rice wine, and stir-fry until the lean pork loses color and shrinks. Before adding, prepare various seasonings, minced ginger, pepper segments, star anise, and garlic. Stir-fry again to bring out the aroma of the seasonings. Step 4

Add an appropriate amount of light soy sauce and a small amount of dark soy sauce, add thirteen spices and stir-fry evenly, cover the pot and simmer over medium-low heat for about 20 minutes. Stir-fry more during this period. Repeat several times to avoid sticking to the pan, finally add 3 tablespoons of rice vinegar, a tablespoon of salt, stir-fry, and simmer for about 10 minutes, then sprinkle some dried chili noodles on the surface of the meat, stir to allow the chili noodles to combine with the meat oil, and turn off the heat.

After the temperature drops, pick out large pieces of condiments, put them into sealed jars or bowls and keep them refrigerated. Eat them as you go. The freshly cooked meat dumplings are fat but not greasy, and are rotten and chewy. Instead of using firewood, add hot steamed buns, and it tastes special to relieve cravings and relieve hunger.