Authentic Qishan Meat Smack

Name: Authentic Qishan Meat Smack
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Pork belly; 10g Cooking Wine; 75g Qishan Vinegar; 10g Soy sauce; 20g Spicy noodles; Some salt; 2 pcs star anise; 2 tablets Bay leaf; A handful of Fennel; 3g Dried chili; 15g Scallions; 15g Sliced ginger

by English-English recipes

4.7 (1)

Favorite

2

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."

Authentic Qishan Meat Smack

1. Prepare ingredients.

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

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

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

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

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

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

8. Add Qishan vinegar, soy sauce...

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

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

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.