How does the minced meat taste after being fried?

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Stir-fried meat, also known as "whistle meat", is a must-have dish for families in Shaanxi. A pot of minced meat can be used to sandwich steamed buns or accompany cooking. This minced meat is an important seasoning in the classic Qishan minced meat noodles. So what can I do to make the meat smell better? Today I will tell you about this formula.

The main points of making minced meat:

1, scorpion meat must be peeled, not too thin.

2. Sliced meat should be sliced for seasoning, or fat meat and lean meat can be fried separately. Stir-fry the fat meat and other fat meat first, then put the lean meat.

3. Use low fire in all steps except medium fire when collecting juice.

4. Do not add water in the whole process. Vinegar itself contains water. If water is added, the meat can't be preserved for a long time, and it is easy to get moldy.

Preparation of ingredients:

About 3 kg of pork, oil 1 spoon, salt 1 spoon, soy sauce 1 spoon, fragrant leaves 1 spoon, star anise 15 pieces, 4 pieces of cinnamon, 5 pieces of tsaoko and 2 pieces of meat, washed and drained, and cut into 2.5cm thick pieces.

Stir-fry the wok with small hot oil. When the oil is cold, add sugar and start to fry the sugar color.

When the foam in the oil is gradually complete, pour it into the meat slices and stir fry;

At first, the water will slowly come out and the fire will continue to stir;

Until the water in the fried meat disappears, leave the oil, and then add a proper amount of soy sauce to stir fry evenly;

Then add a proper amount of soy sauce, stir-fry and color;

Finally, add all the aniseed and stir evenly;

Add boiling water higher than the meat surface, boil over high heat, then turn to low heat and simmer. If you leave the old gravy, add more water here and leave a bowl. )

When the meat is almost cooked due to the decrease of moisture, add a proper amount of salt and stir well until the meat is cooked and the moisture is almost the same.

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