Shaanxi has a long history and culture, in addition to the world-famous scenic spots, there are also rich and characteristic cuisines, such as lamb steamed buns, rolled dough skin, steamed dough skin, meat sandwich buns, dumpling noodles, bean blossom steamed buns and so on are mouth-watering delicacies. Among them, the cheek noodles are the most popular, sour and spicy, delicious and appetizing to eat, and you can eat another bowl after eating.
Soup noodles
Qishan meat cheeks
delicacies
Chisun meat is a dish made from ingredients such as back-rump meat, minced ginger, and cooking sake.
Basic information
Chinese name Qishan Meaty Face
The taste is fragrant but not greasy
Main ingredients: Rump meat, minced ginger, cooking wine, five-spice powder, salt, vinegar, spicy.
Practice 1
Pork shank meat 3 pounds Aged vinegar 300ml
2 star anise peppercorns 20 capsules
Soy sauce 20ml chili noodles 150g
A little ginger minced sugar 5g
5 pieces of incense leaves salt 2g
1 tablet of cinnamon 10ml of dark soy sauce
Cooking wine 25ml 1 green onion
Thirteen spices to taste chicken essence to taste
Detailed steps
Step 1
The meat is cut separately fat and lean
Step 2
Spices ready to use: green onion, ginger, dried chili pepper, star anise, cinnamon, coriander, cumin, peppercorn grains, grass fruits, nutmeg.
Step 3
Heat the pan and pour in the cooking oil.
Step 4
Pour in the spices and sauté to bring out the flavor
Step 5
Stir-fry the fatty meat and sauté over high heat until it changes color. Pour in an appropriate amount of dark soy sauce and color it to allow the meat to shrink further.
The above side dishes are served according to the portion size of 2 people per meal, and can be increased or decreased according to personal preferences.
This process is over medium heat, to keep stir-frying, because the oil is not simmered before it comes out, it is easy to paste;
Put the ginger, cooking wine, soy sauce, five-spice powder stir-fry, then put salt (a little more than the usual amount of fried meat), vinegar (note that not a small amount of vinegar, twice as much as the usual amount of fried meat), cover and turn the heat to simmer for 10 minutes, let it taste;
After the meat is cooked, sprinkle the paprika evenly, this process does not turn, let the oil naturally soak through the paprika (so that the color of the fried cheeks is very red), stir-fry can be out of the pan.