1. How to make meat dumplings:

1. Select rib meat (i.e. pork belly, preferably slightly fatter so that the taste is smooth) and scrape off the skin (do not peel). Wash well and drain the water.

Accessories: scallions, ginger, dried chili peppers (thread chili peppers are best)

Seasonings: salt and vinegar (preferably Qishan vinegar), dark soy sauce (to enhance color), Sichuan pepper powder, chili powder (special grade) powder) MSG and chicken essence

2. Cut the meat (deboning): Cut the fat meat and lean meat separately; cut the fat meat into 1*2 cm pieces, about 2-3 mm thick, consistent thickness , so that the oil can be drained out at the same time when frying. Just cut the lean meat into slices or dices the same size as the fatty meat. After the meat is cut, the fat and lean parts are separated. (Use a small amount of starch, baking soda, vinegar, and rapeseed oil to marinate the meat for about 20 minutes)

3. Light the fire, put the rapeseed oil in the pot when it is hot, (warm the fire) and turn the pot while the oil is hot , first add the fatty meat and stir-fry ( stir out the oil so that the sauerkraut is fat but not greasy). Stir constantly when frying to prevent it from sticking to the pan. Fry for 15 minutes. When the oil is clear (i.e.: (1) the fat turns from white to yellow, and the fat turns from flat to rolled; (2) the lard turns from turbid to clear.) At this time, pour in the lean meat and use medium The fire will force out the oil in the lean meat. This process cannot be stir-fried for too long, otherwise the meat will be dry and unpalatable.

5. When the oil becomes clear again, add ginger, dried chili peppers, cooking wine, and five-spice powder and stir-fry, then add salt (a little more than usual for frying meat), vinegar (a whistle of 2 kilograms of meat) Add about 100ML of vinegar), cover and simmer over low heat for 10 minutes to let the flavors in. Because of the vinegar, this process does not require too much stir-frying. (When the meat is medium cooked, add salt and vinegar; when it is nine minutes cooked, add spicy noodles.)

6. After the meat is cooked, sprinkle the chili powder evenly and let the oil naturally soak into the chili powder (fried in this way) (the color of the seeds will be very red), stir-fry over low heat for 7-8 minutes and then it is ready to serve. Because the chili peppers have been simmered in high-temperature oil, the Qishan whistle meat is not spicy at all.

The fire should not be too hasty or too slow. When it is about three times 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 six-mature, add vinegar and stir-fry. When it is seven-mature, add soy sauce, pepper and other condiments (of course, you can also add other appropriate condiments). When it is nine-mature, add an appropriate amount of red pepper powder and stir when it is about to come out of the pan. Simmer for a while and then take it out of the pot. During this period, great attention should be paid to controlling the heat and time. The fire should not be too strong. If it is too strong, the meat may be overcooked or burnt, and the chili noodles will be burnt, affecting the color of the soup. If the fire is not enough, the meat will be undercooked, the fishy smell of the meat will not be removed, and the spiciness will penetrate too deep. . As long as the heat is controlled, the meat will be fresh, tender and spicy, and the oil will be bright red and not very spicy.

Note: Generally, the processing method of whistle meat without adding water is called "dry cooking". The whistle produced by this method can be stored for more than half a year without going bad. It is characterized by delicious fat and delicious meat. The lean meat was a bit dry. Add water soon after the lean meat is added to the pot, and change to high heat to make the meat cook faster. When the water in the pot dries up (when there is no water, it is easy to stick to the bottom of the pot), change to low heat and add salt and vinegar. , other steps are the same as above.

The lean meat cooked in this way is soft and delicious. The disadvantage is that it should not be stored for too long.

Qishan whistle meat can only be eaten with steamed rice noodles. It is equally delicious when heated up with steamed buns or sesame seeds!