Authentic Qishan Meat Smack

Authentic Qishan Meat Smack

by English-English recipes

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

There are many varieties of sintered seeds in Shaanxi, including meat and vegetables, dried sintered seeds, soup sintered seeds, etc., but the most famous one is Qishan sintered sintered seeds, which are characterized by oily and ruddy, fresh and fragrant but not greasy, sour and spicy, and can be used for cooking. Soup simmered noodles, dry mixed simmered noodles, or steamed simmered noodles. "The method of making this Qishan meat sashimi is selected from the authoritative Chinese culinary journal "Culinary Artist" published in February 2014. The recipe was written by professional chef Cao Hongke."

Ingredients

Authentic Qishan Meat Smack

1. Prepare ingredients.

Authentic Qishan Meat Smack recipe

2. Wash the pork belly and freeze slightly, and cut into small pieces.

Authentic Qishan Meat Smack recipe

3. Prepare Qishan vinegar, cut green onion into sections, and slice ginger.

Authentic Qishan Meat Smack recipe

4. Put 50 grams of salad oil in the pot, heat it to 50% heat, put the green onion, ginger, dried chili first, then put star anise, cumin, and bay leaves on medium heat until fragrant

Authentic Qishan Meat Smack recipe

5. Put pork belly on medium and low heat and fry for 20 minutes until the meat changes color. Pour the cooking wine.

Authentic Qishan Meat Smack recipe

6. Reduce the heat to the chili noodles and fry for 5 minutes (stir fry frequently, otherwise it will be easy to paste).

Authentic Qishan Meat Smack recipe

7. Pour 500 grams of salad oil and fry for 30 minutes.

Authentic Qishan Meat Smack recipe

8. Add Qishan vinegar, soy sauce...

Authentic Qishan Meat Smack recipe

9. Add salt and thirteen incense and continue to stir-fry for 30 minutes.

Authentic Qishan Meat Smack recipe

10. Add MSG and stir-fry for 5 minutes. Serve.

Authentic Qishan Meat Smack recipe

Tips:

1. You can use vegetable oil to fry the meat simmered seeds, and add cooked vegetable oil in the middle.
2. Use low heat throughout the whole process, especially after putting the chili noodles, the heat must be low and stir fry frequently.
3. When frying, you can also put less water, the meat smut that has been left in the water is not good for storage.
4. The amount of chili noodles and vinegar can be adjusted according to your own taste. If you like the salty flavor, you can also put 20 grams of soy sauce.
The preparation of sour soup:
Put salad oil in the pot, heat to 50% heat, add chopped green onion and ginger, sauté fragrant, pour in diced carrots, soak the sliced yellow fungus, deep-fried tofu (cut into silk), stir fry over medium heat to get the aroma, pour in Qishan balsamic vinegar, pour in boiling water, bring to a boil, season with monosodium glutamate, salt, and red oil, simmer for 20 minutes on low heat, add meat simmered seeds, turn off the heat after boiling, and sprinkle in egg skins (shredded) and chives Or garlic sprouts.

Comments

Similar recipes

Twice Cooked Pork with Garlic Sprouts

Garlic Sprouts, Pork Belly, Ginger

Pork Belly Soup

Pork Belly, Tremella, Sliced Ginger

Stir-fried Seasonal Vegetables

Pork Belly, Green Pepper, Pleurotus Eryngii

Stir-fried Seasonal Vegetables with Shrimp

Shiitake Mushrooms, Broccoli, Pork Belly

Sweet Pepper Tofu and Minced Pork Omelet Rice

Bell Pepper, Dried Tofu, Pork Belly