How to make authentic Shaanxi minced meat

1. Cut the pork into nails for later use. It is best to use 1: 1 fat pork belly. Diced meat must be cut by hand, the smaller the better.

2. Add proper amount of cooking oil to the pot and heat for five minutes.

3. Then add seasonings, such as star anise, pepper and cinnamon. Stir-fry the fragrance, turn off the fire and serve it for later use.

4. The second fire, hot oil, and then add minced meat, stir fry quickly.

5, stir fry evenly and then add vinegar, white wine, soy sauce and soy sauce respectively! Note that when each seasoning is added, stir it evenly before adding the next one, which is more delicious. Note that it is best to stir with chopsticks instead of spoons.

6. Then add the onion and shredded ginger, stir the seasoning, and then add the Chili powder and mix well.

7. Cover the pot and stew for 2 minutes.

8, and then open the lid to heat a bowl of water, be sure to hot water! Water should drown the minced meat.

9. Then cover the pot. After the fire boils, turn to low heat and continue to cook for about 15 minutes.

10, open the lid and season with salt. After adjusting the taste, simmer for five minutes and turn off the heat. Be careful not to open the lid in a hurry after turning off the fire. You can wait until the pot is cold before serving it out! About 5~ 10 minutes.

1 1, just cry at the minced meat. It's delicious with gyro and cake and can be preserved for a long time.