Qishan rousaozi

material

Houbuttock or pork belly, Jiang Mo, cooking wine, soy sauce, spiced powder, salt, vinegar and dried Chili powder.

method of work

1, wash the meat, scrape the pigskin with a knife (don't peel it), and cut the fat and lean meat separately.

2, put a little oil in the pot, turn the oil to the pot, stir-fry the fat first, that is, stir-fry the oil in the fat, and the meat will be fat but not greasy.

3, stir-fry until the color of the skin is slightly shiny, quickly pour in lean meat (can not stir-fry for too long, otherwise the meat is dry and not delicious). Use medium heat in this process, and keep stirring, because the oil is easy to paste before it is stir-fried.

4. Stir-fry Jiang Mo, cooking wine, soy sauce and spiced powder, then add salt (a little more than the usual amount of fried meat) and vinegar (note that it is not a small amount of vinegar, which is twice as much as the usual amount of fried meat, and it should cover the meat), and cover it and simmer for 10 minute to make it taste (the meat should be a little fatter, and the oil can completely immerse the meat).

5. After the meat is cooked, evenly sprinkle with Chili powder. Don't turn it over in this process, let the oil naturally soak the Chili powder, so that the fried scorpion is very red in color. Stir-fry a few times and you can get out of the pot.

Tips

There is no oil in the whole frying process, and the fried meat will not go bad for at least half a year, so we usually fry several kilograms of meat at a time, and generally fry 20 kilograms of meat at a time during the Spring Festival. You can not only eat noodles with minced meat, but also take out some hot steamed bread or sesame cakes to eat as delicious. If you go to the farmers in Qishan to eat noodles with minced meat, they will definitely bring you a bowl of hot noodles with minced meat, which is delicious.