How to make a cheek, how to make a cheek of the cheek of the face

Ingredients: rump or pork belly, minced ginger, cooking wine, soy sauce, five-spice powder, salt, vinegar, dried chili powder.

Method: 1. Wash the meat, scrape the pig skin with a knife (do not remove the skin), and cut the fat and lean meat separately.

2. Put a little oil in the pot, heat the oil and turn the pot, and stir-fry the fat meat first, that is, the oil in the fat meat will be stir-fried out, so that the meat will be fat but not greasy.

3. When the color of the meat skin is slightly bright, quickly pour in the lean meat (do not stir-fry for too long, otherwise the meat will not be delicious). This process is done over medium heat, and it is necessary to keep stir-frying, because the oil is easy to paste before it is stir-fried.

4. Put minced ginger, cooking wine, soy sauce, and five-spice powder and stir-fry, then add salt (a little more than the usual amount of fried meat), vinegar (note that it is not a small amount of vinegar, it is twice as much as the usual amount of fried meat, and the meat should be covered), cover and simmer over low heat for 10 minutes to let it taste (the meat should be a little fatter, and the oil can be completely soaked in the meat).

5. After the meat is cooked, sprinkle the chili powder evenly, do not turn it in this process, let the oil soak the chili powder naturally, so that the color of the fried rice is very red. Stir-fry a few times and you're ready to go.

Tips: The whole process of frying is not oil, and the fried meat will not be bad if it is put for at least half a year, so we generally have to fry several catties of meat at a time, and generally fry 20 catties of meat at a time during the Spring Festival. Not only can you eat the noodles, but you can also take out some hot steamed buns or pancakes to eat.

If you go to a farmhouse in Qishan to eat Zhenzi noodles, they will definitely bring you a bowl of hot Zhenzi for you to eat, it is very fragrant!

There are mutton and pork, what kind of rice are eaten? It depends on personal taste.

The method of the meat is to wash the meat first and then control the moisture.

Be careful not to get too dry.

Heat the pan again and add the oil.

Oil refers to soybean oil or other oils.

Generally, most of the people who eat it are made with sesame oil, which is delicious.

When the oil is hot to seven or eight ripe, add the seasoning, green onion, ginger and garlic and stir-fry a few times and pour in the minced meat.

Wait for the meat to change color, then add soy sauce and cooking wine.

People in the west like to eat potatoes.

Then, after the meat has changed color, you can add the potato wedges and then put the soy sauce.

When it is colored, you can add an appropriate amount of water, add salt, and add your favorite food to the pot.

Such as tofu, kelp, etc.

See the episode in "Water Margin" where "Lu Ti Jurisdiction Punches the Town of Guanxi".

The practice of the cheeks:Ingredients: 200 grams of minced meat; 100 grams of kohlrabi; 1 bag of Yibin sprouts.

Excipients: appropriate amount of vegetable oil; a few peppercorns; Appropriate amount of dark soy sauce.

1.Dice the kohlrabi.

2.Put oil in a wok, heat the oil and add peppercorns to burn until fragrant.

3.Add the minced meat and stir-fry until the minced meat is slightly dry.

4.Add the Yibin sprouts and continue to stir-fry.

5.Add diced kohlrabi, stir-fry until fragrant, add an appropriate amount of dark soy sauce, stir evenly, and remove from the pot.

The 臊子面的臊子方法 is as follows:

Main ingredients: pork belly, king oyster mushroom, shiitake mushroom, carrot, dried fragrant, millet chili.

1. Cut all the ingredients into cubes: cut the pork belly into dices, cut the dried fragrant into dices, dice the oyster mushrooms, dice the shiitake mushrooms, and dice the carrots.

2. Heat the pot, add the pork belly, and stir-fry slowly over low heat.

3. Fry the excess fat in the pork belly, fry it into a state of lard residue, and then remove it. Once out of the pan, sprinkle the lard residue with salt.

4. After the lard residue is removed, use the bottom oil in the pot, stir-fry the minced garlic and chopped green onions, and add the remaining ingredients to stir-fry together.

5. Stir-fry until soft, add two spoons of Pixian bean paste, and stir-fry again.

6. Then add lard residue, cooking wine, light soy sauce, dark soy sauce, salt, sugar to taste, add a little water, simmer over medium heat for 5 minutes, pour in a spoonful of balsamic vinegar, stir evenly, and turn off the heat.

15 grams of oil, 3 grams of salt, 1 piece of ginger, 3 cloves of garlic, 5 grams of balsamic vinegar, 10 grams of light soy sauce, 3 chives, 1 teaspoon of spicy red oil, 10 grams of bean paste, 4 pickled peppers.

Put the high-gluten flour, egg mixture, and 1 gram of salt into the noodle bucket, and 25 grams of water into the drip bucket containing the water.

In the process of coming forward, I prepare the materials of the cheeks.

Add enough water to a pot and bring to a boil, add an appropriate amount of salt, add the noodles and cook.

In the process of boiling the noodles, the ingredients of the noodles are processed and the bell peppers, onions, and potatoes are cut into small cubes.

Finely chop the ginger and garlic, cut the pickled pepper into small pieces, and chop the shallots and green onion leaves separately.

Add a small spoon of spicy red oil, an appropriate amount of light soy sauce, balsamic vinegar, chopped green onions, and scoop in a large spoonful of beef in noodle soup and cut into small cubes.

Place the noodles in a bowl.

Heat the pot, add an appropriate amount of oil and cook until it is 6 hot, add the bean paste and fry the red oil, add the diced beef and stir-fry slowly to bring out the fragrance.

Add diced onions, diced bell peppers, diced potatoes and stir-fry, add an appropriate amount of light soy sauce, balsamic vinegar, and a little boiling water, and slowly stir-fry the seeds until cooked, stir-frying until fragrant.

Add an appropriate amount of fried rice to the noodles and enjoy the meal.