It belongs to the Cantonese menu, and the main raw material is pork belly. The process is air drying, and the manufacturing difficulty is moderate; If you have made this cookbook, whether it is a success or a temporary failure, Bian Xiao welcomes your comments on this cookbook and also welcomes you to share your experience.

way

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1, pork belly cut into strips.

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2. Make a hole in the meat and put on cotton thread.

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3. Add 30g salt to the meat and spread evenly.

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4. Dry in the shade until the surface is dry (about 2-3 hours).

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5. Put the meat into the pot, add 50g soy sauce, 30g sugar and 50g high-alcohol liquor, and marinate 10- 15h (turning over during the period).

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6. Dry in the shade 12 hours.

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7. Put the meat into the pot, add 50g soy sauce, 30g sugar and 50g high-alcohol liquor, and continue to marinate 10- 15h (turning over during the period).

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8. Keep it in a cool and ventilated place and continue to air dry for 2-3 days until it is dry and hard.

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Tips:

1. This method belongs to the curing method of Cantonese bacon. If you don't like sweetness, please reduce the sugar as appropriate.

2. Try to cut the meat into thin strips, which is easy to taste and dry.

3. The whole curing process is as follows: evenly spread the meat with salt-air-dried to the surface (2-3 hours)-cured with soy sauce, sugar and wine (10 hour-15 hour)-air-dried (12 hour)-cured with soy sauce, sugar and wine (/kloc I can pickle soy sauce, sugar and wine again, that is, three times.

4, all with soy sauce, light color, like dark color, you can add appropriate amount of soy sauce to color when pickling.

5. The original recipe is to marinate the meat quickly with 80-degree water before adding salt to prevent the meat from going bad; When my master is curing, the temperature is very low, so skip this step. If you are worried about meat deterioration, you can do one more step. But don't cook it for too long, just pass it quickly, or the meat will be cooked.

6, dry in a cool and ventilated place, do not direct sunlight.

7. The final air drying time is uncertain until it is squeezed dry; Cold storage or frozen storage.

Healthy eating:

Spareribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health. Suitable for patients with deficiency of both qi and blood and yin deficiency; Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more.

Food taboos:

Pork ribs: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.