Shaanxi Province has Baijimo's "Bacon Meat Sandwich", Baoji Xifu's minced meat (with vinegar in minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are clear, the inside is layered, the cake is swollen, the skin is crisp and tender, the cooking temperature is good, and the old China steamed buns of Tongguan meat are hot and cold. Chinese hamburger is a famous snack in Shaanxi. Hainan New Oriental can be learned.

Wash the pork belly and put it in a cold water pot to boil off the blood.

Put all the ingredients into the soup bag and tie the mouth tightly (if there is really no, put the seasoning into the stew pot)

Take out the blanched pork belly with blood, wash off the floating foam on the surface, put it in the pot and add water again.

Add soy sauce, soy sauce and salt, and bring to a boil.

Add seasoning packets and simmer for an hour and a half. You can also use a pressure cooker, steam and stew for 20 minutes.

When the stew is a little cold, chop it into minced meat with a knife, not too much.

Chop it up and put it in a bowl. Add 2~3 spoonfuls of stew to make the meat more delicious and not too dry.

Cut clean coriander and green pepper into powder.

Add minced meat and stir well.