Choose fatter pork with skin, which also contains more lean meat. Cut the meat into small pieces, the slices should be thin. Pour into the hot pot, but the pot should not be too hot. Stir and stir-fry constantly. The fire should not be too fast 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 for the noodles. 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 suitable 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.

This is the most basic way to make meat dumplings