It is famous for its tender meat, spicy taste and unique flavor. The main raw materials of bazi meat are pork and pepper. Usually choose pork tenderloin or pork leg, cut into thin slices or strips, and then marinate with soy sauce, cooking wine and other seasonings for a period of time.

In the cooking process, the cured pork is first blanched in boiling water and then drained for later use. Then put an appropriate amount of cooking oil in the pot, heat it, add pepper spices such as pepper and dried pepper, stir-fry to give a fragrance, and then add ginger and garlic to stir-fry.

Finally, put the blanched meat slices into the pot and fry them evenly. After the production, the meat quality of spicy meat is bright, tender and juicy, especially suitable for rice or bibimbap.

Matters needing attention in making bazi meat

1, material selection: pork hind leg meat is generally selected, and the meat quality is tender. Pay attention to the selection of pork with ruddy appearance and certain fatness, so that the cooked meat will be more delicious.

2, dicing: cut the meat into a size of about 5 * 5 cm, not too big and too thick, so as not to cook the meat. At the same time, don't cut it too small and too thin, otherwise it will cause fat to be too greasy and affect the taste.

3, cleaning: after the meat is selected, it should be fully cleaned, and then boiled with boiling water, which can not only remove the smell, but also remove the blood. When blanching, you must master the time, and don't cook it for too long, or the meat will harden.

4. Seasoning: The seasoning of cooked meat should be improved. The more ingredients you use, the better the taste. You can add various condiments according to your own taste, such as Pixian watercress, star anise, aniseed, ginger, onion, ginger, garlic and so on.

5. Cooking: Before cooking in the pot, stir-fry the ingredients, put the meat pieces and seasonings into the pot to boil, then turn to low heat and simmer until the meat is cooked and the needle can easily pass through, then add the last seasoning and stew until the juice is thick and fragrant.