First, make a meat whistle

1. Select fine pork belly

2. Wash and cut the skin into small pieces 1cm square.

3. Put oil in the pan. When the oil is hot, add shredded onion and shredded ginger to stir-fry for fragrance, and then add the sliced meat (it is best to put the fat meat first, and then stir-fry the fat meat until the skin is shiny and the oil starts to spit, and then add the lean meat to stir-fry).

4. Turn the fire down and stir-fry the meat slices.

5. Stir-fry until the meat slices turn white, add a few dried red peppers and star anise and stir fry.

6. Add dried Chili noodles and spiced powder and stir-fry evenly.

7. Sprinkle appropriate amount of thirteen spices seasoning.

8. Appropriate amount of salt (slightly more than usual cooking, because the scorpion is salty and easy to store. Authentic fried minced meat will not go bad for at least half a year. ) Continue to stir-fry slowly.

9. Stir-fry until the fat spit out oil and the fragrance of various spices is fully stimulated.

10. Turn up the fire and pour in vinegar (there must be more vinegar! The ratio of meat to vinegar is generally 2: 1, that is, the ratio of one catty of meat to half a catty of vinegar)

1 1. Then simmer, cover and cook for about 10 minutes to make it tasty.

12. Cook until the soup is thick, and the aroma of Chili noodles and various seasoning noodles and the oily smell of meat slices are completely integrated, and the meat is basically "wrapped". (Shaanxi people generally call the method of frying meat and minced meat without draining water "LAN")

Even if the meat of SAO Zi is ready, a thick layer of red oil will smell it when you put it in front of your nose. It smells fragrant in the acid, and the saliva will burst out in an instant, and it will be stained.

The color is dark red, and both chili pepper and vinegar seep into the shredded pork ... sour, oily, spicy and delicious!