How to make minced meat?

The practice of noodles with minced meat has local characteristics in all parts of Shaanxi, and there are also local flavors in all parts. But to say the most authentic is Qishan noodles with minced meat.

Then I will mainly talk about how to make noodles with minced meat in Qishan:

To be ashamed, you must use good pork, preferably pork with pork belly and skin. Then cut into pieces and simmer. You can't fry, let alone cook.

In this regard, there is a saying that "the pot is tight and the meat is slow". That is, when steaming steamed bread, you should use tight fire, but carrion should use warm fire, and you should stir it slowly and not be impatient. Only in this way can the meat be "oily" and the effect of removing fishy smell and producing fragrance is not greasy. When the meat is rotten to 80%, add spices such as pepper, cinnamon, ginger, star anise and vinegar, so that a pot of sour and fragrant meat is ready.

In addition, carrots, garlic seedlings, tofu, day lily and black fungus were added, all of which were among the seeds.

An indispensable part.

Thank you!