Ingredients for Shaanxi Roushaozi:
Pork butt meat 2 jin, Qishan fragrant vinegar 300g, chopped green onions 50g, minced ginger 80g, Wang Shouyi Thirteen Spices 30g, chili powder 4 spoons, dark soy sauce 2 spoons, light soy sauce 3 spoons, cooking wine 3 spoons, salt to taste, rapeseed oil to taste.
Steps for making Shaanxi Roushaozi:
1. Soak the pork butt meat in cool water to remove blood, then rinse and set aside.
2. Separate the fat and lean parts of the meat and cut them into thin slices (the size of a thumbnail), and mince the green onions and ginger for later use.
3. Heat a pan and pour in rapeseed oil, using three times the amount you would normally use for stir-frying. Once the oil is hot, add the fatty meat and stir-fry over low heat to release the fat. Continue until the meat is transparent and the liquid is clear (indicating that the water has been cooked out), then add the lean meat, chopped green onions, minced ginger, and cooking wine, stir-fry for one minute.
4. Next, add the Thirteen Spices, light soy sauce, and dark soy sauce, stir-fry for a minute or two, then turn up the heat and pour in Qishan fragrant vinegar (always pour vinegar over high heat to prevent the meat from becoming tough). Stir briefly, add salt to taste, reduce the heat, cover, and simmer for about 20 minutes. As modern pork is tender and retains more moisture, ensure the liquid covers the meat. If the liquid is insufficient after adding vinegar, add some hot water, and monitor the liquid level to prevent the pan from drying out.
5. Sprinkle in chili powder without stirring, allowing it to be soaked by the oil.
6. Once the chili powder is soaked, turn off the heat and give the dish a couple of stirs before serving.
Cooking tips for Shaanxi Roushaozi: Good cooking always involves skill, and each of my dishes has its own secret. You can search for ‘Shaanxi Snacks’ to directly view my recipes!
