Before I got married, I always watched my mother cook the special food of Qishan, Shaanxi Province. She was from Qishan. Now I have consulted my mother and made it myself, and it tastes great! Hot and sour!

Ingredients and seasonings of Qishan meat and minced meat;

Pork belly with skin 500g onion Jiang Mo dried Chili cinnamon star anise.

How to make the most authentic Qishan minced meat delicious?

Soak pork belly with skin, rinse, and cut into pieces the size of a fingernail;

Chop onion and ginger, prepare pepper, cinnamon and star anise, and separate fat meat from lean meat;

Cool the oil in the hot pot to 60% heat, first pour in the fat and stir-fry the oil;

Pour in lean meat and stir fry after oil is produced;

Turn off the fire after the meat changes color, and continue to stir, the meat will produce a lot of water, and continue to stir until the water is dry and oil begins to come out;

I put some ribs together, and then I can chew them for my daughter.

When there is more oil, pour in Jiang Mo and stir fry for 2 minutes;

At this time, open a big fire and pour in a lot of vinegar brewed from grain. I usually pour 7 ounces of vinegar into 1 kg of meat;

Add onion, cinnamon, star anise, pepper, etc.

After boiling, add a little soy sauce and salt to taste and stew for 30 minutes;

Turn on the fire and collect the juice. (The authentic way is to add some Chili noodles at this time, and it will be red and shiny when it is done. ) Because my daughter wants to eat, I didn't put Chili noodles!

Tips for home cooking network

The vinegar brewed from pure grain must be delicious, and the amount of vinegar should be large, so as to make the hot and sour fragrance of Qishan! I used Qishan grain vinegar brought by my mother, which was not sold in Shenzhen. What a pity!