Qishan Rouxie
1.
Wash the pork belly.
2.
Cut into slices about 2 cm.
3.
All cut up.
4.
Prepare green onion, ginger slices, star anise, bay leaves, cumin, and dried chili seeds.
5.
Prepare spicy noodles and Qishan vinegar.
6.
Put 50 grams of salad oil in the pot, heat it to 50% heat, and put the green onion, ginger, and chili pepper.
7.
Put star anise, cumin, and bay leaves.
8.
Sauté on medium heat.
9.
Put pork belly and fry.
10.
Pour in the cooking wine and fry for 15 minutes on medium-low heat until the meat changes color.
11.
Put the spicy noodles.
12.
Pour 200 grams of salad oil and continue to fry for 30 minutes.
13.
Add Qishan vinegar and soy sauce.
14.
Put salt.
15.
Put thirteen incense and MSG.
16.
Just fill the bowl.
Tips:
Sour soup making process:
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.
