How to make Qishan Sangzi

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  1.Choose front (hind) leg pork that is evenly fat and thin and wash it well.

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  2. Cut the fat and lean meat into small dices and set aside.

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  3. Prepare condiments.

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  4. Pour oil into the pot and heat it up.Add star anise, cinnamon, Sichuan peppercorns, and aromatics over low heat.Saute the leaves until fragrant, then remove and remove.

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  5. Add the minced ginger and stir-fry.

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  6. Stir-fry the minced ginger until golden, then add the fat and stir-fry until the oil is released.

• 7. After the oil is out, add the dried chili segments and stir-fry.

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  8. Pour in the lean meat and continue to stir-fry.

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  9. When frying lean meat, water will come out.Dry the water and add an appropriate amount of white wine to remove the fishy smell..

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  10.Add vinegar again.When adding vinegar, pour it in circles along the edge of the pot, so that the heat of the pot is It will stir up the aroma of vinegar and make it less sour when you eat it.

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  11. Add an appropriate amount of hot water, cover and simmer for 20 minutes (if the pieces are large) , if there is more meat, the cooking time will be longer)

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  12.The remaining water collected after 20 minutes At one o'clock, add an appropriate amount of chili powder.

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  13. Stir well.Continue cooking until the water in the meat is cooked out, then add an appropriate amount of salt and chicken essence.Use a spatula to stir fry during this period to prevent sticking to the pan.

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  14. Once the water is dry, you can put it into a bowl and eat.This oily and red meat dumpling makes you drool just looking at it, and eating it with steamed buns makes you want to eat two.

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  15. When storing, be sure to use a spoon to press down the meat and let the oil seal the surface of the meat.This way it won't go bad if you put it in the refrigerator, and it can last a long time.