Recipe: Ancient and early-flavored meat (greater meat version)

Home Cooking Recipe: Ancient and early-flavored meat (greater meat version)

Notes:

Today is a simple version ~ minced meat! After all, modern people have enough water, can not use so much fat, so the use of ground meat! But the authentic still pork belly! When you have time, do a big can, there is a refrigerator, when you are busy, just match a bowl of fragrant rice, you can still greatly satisfy your stomach, tired of yourself!

Ingredients:

Steps:

  1. Home Cooking Recipe: Use a cooking machine to mash the meat, dry the pan, and pour the oil out of the meat with a small fire.

    Use a cooking machine to mash the meat, dry the pan, and pour the oil out of the meat with a small fire.

  2. Home Cooking Recipe: When the meat smells, the oil has already begun to be scooped out. When the meat is discolored, add rice wine, soy sauce, oyster sauce, soy sauce and other seasonings to stir fry, and finally add white mushrooms to stir fry.

    When the meat smells, the oil has already begun to be scooped out. When the meat is discolored, add rice wine, soy sauce, oyster sauce, soy sauce and other seasonings to stir fry, and finally add white mushrooms to stir fry.

  3. Home Cooking Recipe: Join - the crispy onion, the soul of the ancient and dry meat!

    Join - the crispy onion, the soul of the ancient and dry meat!

  4. Home Cooking Recipe: Add the right amount of water, cover the material, about 250ml, and finally add the delicious recipe of this dish - sugar cane!

    Add the right amount of water, cover the material, about 250ml, and finally add the delicious recipe of this dish - sugar cane!

  5. Home Cooking Recipe: After the fire is boiled, change to a small fire and slowly cook until the juice becomes thick, about 35 minutes.

    After the fire is boiled, change to a small fire and slowly cook until the juice becomes thick, about 35 minutes.

  6. Home Cooking Recipe: Wow~ super incense! With a bowl of fragrant rice, super rice!

    Wow~ super incense! With a bowl of fragrant rice, super rice!

Tips:

1. Authentic ancient early-flavored meat is selected from pork belly. The simple ground meat version I made today is mainly for less oil, so the choice is half of the clams + meat head (Guangdong side). 2. Onion crisp is the soul of dry meat, you can buy it in the supermarket, you can also do it yourself; 3. The secret of making meat dry and delicious is sugar cane. If you don't have it, you can replace it with rock sugar.

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