Shuxi-sama

By VicentaLakin

Shuxi-sama
AS A SHANDONG MAN BORN IN SHAANXI AND GROWING IN SHAANXI, THE FACE OF SHAME IS MY FAVORITE, THE SOUR SMELL OF VINEGAR AND THE SPICY RADIANCE THAT I REMEMBER, BUT I LIKE THE FACE OF SHAME EVEN AS I WANDER OUTSIDE. I CAN'T HELP IT. I CAN'T HELP MYSELF. THERE MUST BE A DIFFERENCE WITH THE FACE OF THE QINSHAN. I MAKE PURE MEAT. IT'S GOOD FOR THE NOODLES

Recipe Recommendations

  • pork belly 3 pounds
  • ginger appropriate amount
  • pepper powder appropriate amount
  • chili powder appropriate amount
  • Laba vinegar appropriate amount

Steps for Shuxi-sama

  • Make Shuxi-sama step 0
    1
    the choice is for five flowers, about three pounds of meat, and then it's finished with the sting, which is around a normal 750ml button box. it would have been nice to have meat on the table, but to think that meat on the tablets wasn't addictive enough, he chose to cut it。
  • Make Shuxi-sama step 1
    2
    The cold pot doesn't put oil in it, and the meat goes in first。
  • Make Shuxi-sama step 2
    3
    After a few days of flipping, you put it in Chon-seong's flipping。
  • Make Shuxi-sama step 3
    4
    It's so white that it's coming out。
  • Make Shuxi-sama step 4
    5
    The cold water doesn't cover the meat tablet, and then it's covered in a pan, and it's a little like stew。
  • Make Shuxi-sama step 5
    6
    THE TIME TO WAIT IS ABOUT 400 ML, AND THERE IS A LOT OF TALK ABOUT THE CHOICE OF VINEGAR, AND IT'S THE ONE WHO SUGGESTED USING THE VINEGAR OF LORD SHAANXI. MY CHOICE WAS MY FAMILY LAST YEAR, SO I USED IT THIS YEAR. IT'S ALSO POSSIBLE TO PICK SHANXI'S VINEGAR, AND THEN OPEN THE LID AND MAKE THE SOUR SMELL OF VINEGAR APPEAR。
  • Make Shuxi-sama step 6
    7
    It's almost evaporated. The water in the pot is basically oil, and at this point in time, pepper powder and salt。
  • Make Shuxi-sama step 7
    8
    When they are put in pepper powder, the meat slices will be turned over, and the pepper powder will be fully consumed with oil, so that the smell of pepper and the spicy will come out。
  • Make Shuxi-sama step 8
    9
    The last step is to collect juice. With pepper powder, it's all red pepper oil. Well, finally it's done. Red oil's all over the place and the meat is flashing。
  • Make Shuxi-sama step 9
    10
    The last step is to load the pots, and at this point we must wait for the pots to cool and then the pots to burn. All right, hot ass, with three or two more beads and a few greens

    • Shuxi-sama Make Tips

    Choice of Vinegar: If Shaanxi vinegar is unavailable, Shanxi vinegar is a suitable alternative; Zhenjiang vinegar is not recommended. Shaanxi vinegar combines sourness and aroma; compared to the rich acidity of Shanxi vinegar, its fragrance is richer. I have tried Zhenjiang vinegar before—I put in a whole bottle, but there was no vinegar taste at all. I don't know if I chose the wrong brand or if Zhenjiang vinegar is just like that. Choice of Chili Powder: Shaanxi people call chili powder "Lazimian." It is made by pounding dried chili peppers. Some finer types of Lazimian are specifically filtered using a sieve, using only the finest part; if you have this kind of chili powder, it is the best. If not, buy ready-made dried chili peppers at the market and pound them yourself at home, or use a food processor to crush them. When selecting chili powder at the market, remember to rub it between your fingers; if there are pigments, it will generally be quite noticeable.

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