How to make authentic Qishan Saozi meat

Qishan臊子肉 can be said to be a very famous local snack, very popular among local people. Many people who travel to the local area will come to try it. This snack can not only be put in noodles, but also be sandwiched in steamed buns or sesame cakes. It can be eaten in many different ways and is extremely delicious. It is also very simple to prepare, and people can try to make it at home. Here I will introduce to you the method of making authentic Qishan臊子肉.

raw material:

Rump meat, minced ginger, cooking wine, soy sauce, five-spice powder, salt, vinegar, and chili powder.

practice:

1. Wash the buttocks, scrape the skin with a knife (do not peel it), and cut the fat and lean meat into two;

2. Slice and separate the fat and lean meat;

3. Put a little oil in the pan, turn the pan when the oil is hot, and stir-fry the fat first (first stir-fry the oil in the fat, so that the meat sauce will be fat but not greasy);

4. When the meat is stir-fried until the color of the skin is slightly shiny, quickly add the lean meat (do not stir-fry for too long, otherwise the meat will be dry and not tasty). Use medium heat during this process and stir-fry constantly, because it is easy to burn before the oil is fried out;

5. Add minced ginger, cooking wine, soy sauce, and five-spice powder, stir-fry, then add salt (a little more than usual for stir-frying meat), vinegar (note that it is not a small amount of vinegar, but twice as much as usual for stir-frying meat), cover and simmer on low heat for 10 minutes to let the flavors absorb;

6. After the meat is cooked, sprinkle chili powder evenly on it. Do not stir the meat during this process. Let the oil naturally penetrate the chili powder (the color of the fried meat will be very red). Then stir-fry and it is ready to serve.

Tips

1. Be sure to use a low heat, a low heat, a low heat. This is important to say three times! If the fire is too high, the meat will become tough and dry!