Trough head meat (pig neck meat)

Sweet wine juice

vinegar

salt

soybean

Grandma's authentic Guizhou crisp whistle practice?

Peel the meat and cook it slightly. Cut into large pieces and cook! ? Then cut into 1 cm square cubes to separate the fat meat from the lean meat? Marinate it with salt

On medium heat, stir-fry the diced fat meat first.

Stir-fry until the fat is slightly golden, add the diced lean meat and continue to stir fry.

When the meat in the pot turns yellow and brittle (basically becomes a crispy whistle), take out the fried oil and leave only a little oil in the pot.

Pour in the seasoning prepared in advance twice (the ingredients are mainly sweet wine and water, add a little vinegar and put some soy sauce), and pour in half at a time and stir well. This is the first time to season and color.

Stir-fry until the color becomes like this, and the first coloring is over.

Pour the other half of the seasoning for the second time.

The second coloring is over. Isn't it beautiful?

Control the oil and take it out. Delicious crispy whistle is out of the pot! ! It will be more brittle if it cools down! Enjoy it! !

skill

1. Add more flavored liqueur and less vinegar and some soy sauce.

2. In the whole process, be careful not to turn the fire too big, because it will not taste good if it is burnt.

The crisp whistle can blow for a long time, but I just can't. (Because they all ate poof! )

4. Crispy whistle can be eaten under powder. If it is wrapped in glutinous rice, cut the diced meat into small pieces and make it in the same way.