Buttocks or pork, ginger, cooking wine, soy sauce, five-spice powder, salt, vinegar, dry chili powder

Practice

1, wash the meat with a knife to scrape the pork skin (to peel) to cut the fat and lean meat respectively

2, the pot to put a little oil oil is hot to turn the pot to the first fat meat stir frying the fat meat, but also the fat meat inside the oil stir frying out of the meat bashful only to fat and greasy

3, stir frying pork skin color is slightly bright, pour in the thin (can be too long otherwise dry and delicious). p>3, stir-fry meat skin color slightly bright when rush to pour into the lean meat (can stir too long or meat dry delicious) process with the fire to stop stir-frying because the oil is not stirred out before easy to paste

4, put ginger, cooking wine, soy sauce, five-spice powder stir-fry and then put salt (more than the amount of usual stir-fry meat), vinegar (pay attention to a small amount of vinegar than the amount of usual stir-fry meat should be more than twice the amount of meat to be covered) cover the lid and turn to a small fire simmering for 10 minutes to let it taste (meat should be a little more fat good oil all submerged meat)

5, meat cooked evenly sprinkled with chili powder process to turn so that the oil from the soaked chili powder kind of fried out of the bashful color red stir-fry a few times out of the pot

Tips

The whole process of frying the oil frying a good meat bashful to put less than half a year will be bad, so we generally times to fry a few kilograms of meat generally the Chinese New Year times to fry twenty kilograms of meat bashful to eat bashful to put only the noodles) Take out some hot sandwiched steamed buns or pancakes to eat like a delicious go to the Qishan farmers to eat the shame noodles they will certainly be served a bowl of hot shame to let sandwiched steamed buns to eat fragrant oh