1. Choose pork ribs (pork belly, preferably a little fat, so the taste is smooth and tender), scrape the skin (without peeling), wash and drain.

Accessories: onion, ginger, dried pepper (line pepper is the best)

Seasoning: salt vinegar (preferably Qishan vinegar), soy sauce (coloring), pepper powder, Chili powder (super powder), monosodium glutamate and chicken essence.

2, cutting meat (boneless): cut fat and lean meat separately; Cut the fat into1* 2cm pieces, with a thickness of about 2-3mm and uniform thickness. Only when frying can the oil be used up at the same time. Lean meat can be cut into slices or dices the same size as fat meat. After the meat is cut, it is fat and thin. (Marinate the meat with trace starch, baking soda, vinegar and rapeseed oil for about 20 minutes)

3, ignition, put rapeseed oil after the pot is hot, (warm fire) when the oil is hot, turn the pot, fry the oil first (fry the oil, the scorpion is fat but not greasy), stir constantly when frying to prevent sticking to the pot. Stir-fry for 15 minutes, and when the oil is clear (i.e. (1), the fat turns from white to yellow, and the fat turns from flat to curly; (2) Lard changed from turbid to clear. At this time, pour in lean meat and use medium heat to force out the oil in the lean meat. This process can't be stewed for too long, otherwise the meat will be very dry and not delicious.

5. When the oil becomes clear again, add ginger, dried chili, cooking wine and allspice powder, stir fry, then add salt (a little more than usual) and vinegar (about 100 ml vinegar is needed for a whistle of 2 kilograms of meat), cover the lid, and stew with low fire for 10 minutes to make it tasty. Because of vinegar, this process doesn't need much. (When medium-cooked, add salt and vinegar; When medium-cooked, add Chili noodles. )

6. Sprinkle Chili powder evenly after the meat is cooked, let the oil soak the Chili powder naturally (the fried scorpion is very red in color), and stir fry for 7-8 minutes. Because peppers have been stewed in high-temperature oil, Qishan whistle meat is not spicy.

The fire should not be too urgent or too slow. About three ripe, add a certain amount of ginger foam, remove the fishy smell, stir fry, and then add an appropriate amount of iodized salt. When the meat is half cooked, add vinegar and stir fry; When it is half cooked, add soy sauce, pepper and other condiments (of course, other suitable condiments can also be added); When it is half cooked, add a proper amount of red pepper powder, stir and stew for a while, and then take it out of the pot. In the meantime, great attention should be paid to controlling the temperature and time. Don't burn too hard. If it is too thick, the meat may be overcooked or burnt, and the burnt Chili noodles will affect the color of the soup. The heat is not enough, the meat is not cooked, the smell of the meat can't go away, and the spicy taste is too deep. Only by controlling the heat can the meat be tender and spicy, and the oil be bright red and not too spicy.

Note: Generally, the processing method of whistle meat without water is called "dry". The whistle produced by this method can be preserved for more than half a year without deterioration, and its characteristics are delicious fat and some dry lean meat. Shortly after the lean meat was added to the pot, water was added and the fire was changed to make the meat cooked faster. When the water in the pot is dry (it is easy to stick to the bottom of the pot when there is no water), reduce the heat and add salt and vinegar. Other steps are as above.

The lean meat processed by this method is tender and delicious, but the disadvantage is that it should not be stored for too long.

Qishan whistle meat can only be placed on minced meat noodles. It's delicious to take out some hot steamed bread or sesame seeds cake!