Minced meat

Method

1. 01

   Step 1

   Wash the pork belly and cut it into small squares as shown in the picture below.

   

2. 02

   Step 2

   Heat the pan and pour in a small amount of rapeseed oil.

   

3. 03

   Step 3

   Pour the chopped meat into the pot and stir. Be careful to use low heat, as high heat will dry out the meat.

   

4. 04

   Step 4

   After a few minutes, once the meat starts to separate from each other, add the seasonings.

   

5. 05

   Step 5

   Add minced ginger, chopped red chili peppers, chopped scallion whites, and garlic sprouts in that order, and mix well.

   

6. 06

   Step 6

   After 1 to 2 minutes, add chicken bouillon, thirteen-spice powder, and Sichuan peppercorn powder, and continue stirring over low heat.

   

7. 07

   Step 7

   After about ten minutes, when the meat is almost cooked, add soy sauce (either light or dark soy sauce is fine, the main purpose is to color it), salt, and only add vinegar (preferably balsamic vinegar) after making sure the meat is fully cooked. Be careful not to add too much vinegar.

   

8. 08

   Step 8

   Continue stirring to let the meat absorb the flavor. If you feel the meat is too fatty at this stage, turn up the heat a little.

   

9. 09

   Step 9

   Once the oil in the pan becomes clear, it's ready to be taken out of the pan.

   

10. 10

    Step 10

    Place the prepared minced meat into the prepared container.

    

11. 11

    Step 11

    Add dried chili powder and stir well. The amount of chili powder depends on your taste.

    

12. 12

    Step 12

    The sauce is now ready to eat. If you want to preserve it for a long time, let it sit until the oil on the surface solidifies into a block.