Pork belly 2000g, one clove of garlic, one piece of ginger and one piece of onion.

0/0 of dried pepper/kloc-0, 5 of star anise, 0/0g of cinnamon/kloc-0, and 5 of fragrant leaves.

About 20 Zanthoxylum bungeanum granules, cooking wine 10 ml, Chili noodles 20 g, aged vinegar 20 ml.

20g of salt, chicken essence 10g, 5g of thirteen spices and 200g of rapeseed oil.

Steps of Xifu Saozi Meat

1. Wash and dry fresh and good pork belly.

2. Cut into even dices (about one centimeter).

3. Slice ginger, cut onion and pat garlic. Use with dried Chili, fennel, pepper, geranium and cinnamon.

4. Heat the oil in the wok, add the above seasoning, and stir-fry slowly to get the fragrance.

5. Add pork belly diced, add cooking wine and stir-fry thirteen spices slowly.

6. stew for about 30 minutes. When all the oil in the pork belly is fried and the oil in the pot submerges the meat, turn to medium heat.

7. Add dried Chili noodles, stir-fry mature vinegar, add salt, and stir-fry chicken essence evenly.

8. Turn off the fire when the oil in the pot is red and bright and the meat is soft and rotten.

9. Take out the pot and put it in the basin.

skill

Meat must choose the best pork belly, and diced meat must be cut evenly.

When frying diced meat, the fire should not be too big, but simmer slowly.

Don't put salt too early, it's easy to stick to the pot. Better turn out the pot.

Chili noodles and mature vinegar should be adjusted to the right time.