Li Liangui smoked meat

Ingredients

1500 grams of pork with skin. Seasonings onion, ginger 20 grams each, 40 grams of refined salt, 350 grams of soy sauce, 30 grams of sugar, 25 grams of cooking wine, 2 grams of cooked nitrate, the right amount of sesame oil. Spice package (containing pepper, star anise, cinnamon, tangerine peel, sand nuts, Angelica dahurica, good ginger, grass nuts, cloves, cumin).

Practice

1, the pork cut into 12 cm square, soak in warm water for 30 minutes, scrape the skin surface into the water pot blanch through the fish.

2, pot into the water, add all the seasonings (except sugar) and spice packets, boil and cook for 20 minutes into the sauce soup. Put the scalded pork into the sauce pot with a small fire sauce cooked fish out, arranged in the smoked calculator.

3, the dry pan heat, sprinkle sugar, put on the smoked grates, cover the pan tightly, smoke for 3 minutes, out of the pan and brush sesame oil.

Material replacement

Raw materials can be replaced with donkey meat, rabbit meat, called smoked donkey meat, smoked rabbit meat.

Taste Changes

When you add hot bean paste to the miso soup, it becomes spicy bacon.

Li Liangui Smoked Meat Cake

In 1842, the twenty-second year of the Qing Dynasty, Li Guangzhong, a native of Liuzhuang, Luanxian, Hebei Province (nicknamed Li Liangui), created the dish in Lishu, Siping Province, which is more than 160 years old. When Li Liangui fled to Pishu, he opened a small restaurant. The old Chinese doctor, Pinzhi, told Li Liangui about his ancestral recipe for smoking meat with Chinese herbs. Under the guidance of the old man, Li Liangui studied the processes of preparing medicine, selecting meat, cutting meat, raising soup, mixing noodles and fire. The bakery was then opened in Lishu County, Jilin Province, and the establishment, Hing Sheng Hou, mainly dealt with meat in sauce, large cakes and alcohol. Because the Li family's sauce meat clean, rotten, fragrant, soft, layer of cake, crisp, eaters are said: "cake rolled bacon, eat up not enough", so in the town of Lishu is often full of guests, the door is like a city, popular with the masses.

Ingredients

plum meat a piece, a piece of tenderloin, a big bone, cloves, nutmeg, nutmeg, cinnamon, pepper, star anise, dry ginger, cinnamon, green onion, shortening, 400 grams of wheat flour, 50 grams of broth, sweet noodle sauce

Practice

1. Wash the meat, soak it for four hours to think of the top.

2. Soak the meat water and meat, bones, seasonings a piece of the pot, large fire boil and turn slightly smaller fire.

3. Use chopsticks to see the meat rotten after you can close the fire.

4. Pour some sugar on the tinfoil, tea to the bottom of the pot, put the meat on the cover curtains, cover the lid, open fire and smoke, do not open the lid in the middle, to observe the color of the meat, see the color and turn off the fire, wait until the smoke is not open the lid again.

5. First of all, prepare the shortening, 100G wheat flour add 50G meat broth in small amount of water, add a small spoon of salt and mix well, make shortening.

6. Add 300G of wheat flour and 140G of water to form a dough, and put it aside with the shortening for more than half an hour.

7. Divide the dough into 80G pieces and the shortening into 20G pieces.

8. So a cake is 100G, put the shortening on the dough and flatten, use a rolling pin to roll out.

9. Fold again face to face, then fold together, then press flat, and then repeat this action, at least three times.

10. The more times you roll it out, the more sinewy and bite-sized the pie will be.

11. Into the electric cake pan, one side of the bubble, turn over and cook again.

12. Cut into pieces and put on a plate, add shredded green onion, sweet noodle sauce and roll.

Tips

When you smoke meat, add a little tea, a dragon point clear ah, add a lot of flavor! I smoked my meat on the surface of the color is very dark, but the taste of the old correct, I rolled the cake more than five times. Cake outside the burnt inside soft, golden color, fluffy layer, taste fragrant; bacon color yellow flavor, fat but not greasy, thin but not firewood. When you eat the cake rolled meat, plus shredded green onions, pasta sauce and other ingredients, the taste is wonderful.

Chaigou Fort Bacon

The fat is not greasy, the lean is not stuffed teeth, fragrant and delicious.

Ingredients

Main ingredients: 5000 grams of fat and lean pork,

Seasonings: 50 grams of star anise, 8 grams of peppercorns, 15 grams of fennel seeds, 10 grams of cinnamon, 5 grams of cloves, 5 grams of nutmeg, 6 grams of nutmeg, 20 grams of green onions, 20 grams of garlic with white skins, 15 grams of ginger, 50 grams of sweet pasta sauce, 100 grams of soy sauce, 15 grams of vinegar, 8 grams of curdled bean curd (red).

Practice

1. Preparation: choose the fat fat about 3 cm of the second level of pork 50 kg, cut into 16 to 17 cm square block, the thickness of the general in 1.6 cm or so.

2. pot: cook the meat first put the spine, other skinned meat pieces layered on top. In addition, add 1 kg of onion, 250 grams of garlic, salt to taste. Finally add water without covering the meat, slow cooking, and then put the sweet noodle sauce, black noodle sauce, soy sauce tofu, soy sauce and vinegar.

3. Cooking: open the pot after the meat up and down to turn one, continue to slow fire simmering boil, every 30 minutes to turn the pot 1 time, cook 2 to 4 hours, because it is slow cooking meat, oil layer tightly covered in the broth, the pot can be all the flavor of the spices into the meat, and thus the meat flavor, which is the key to making ChaiGouBao smoked meat.

4. Add ingredients: cooking broth can be used 7 times, each time you should add the right amount of cool water, salt, onion, garlic, ginger and so on. Other sweet noodle sauce and other seasonings to be added according to the color of the broth, flexible grasp.

5. Smoking: to drain the oil soup, yard in the iron blood grates, grates eye of the iron pot into the cypress sawdust 150 to 200 grams, cover the pot, heat with a slow fire for 15 minutes, you can get out of the pot.

Tips

Health Tips:

Purple-red in color, bright and shiny, the skin of the meat is bubbling with small crystalline oil cells, not only nutritious, but also have to wake up the stomach, remove the cold, digestion and other effects.

Homemade bacon

Ingredients

About 1.5 kilograms of pancetta, 300 grams of fine salt, peppercorns in moderation

Equipment: gas BBQ grill, smoker box (SMOKER), SAW DUST, peppercorns, crushed orange peels

Methods

Marinate the meat

1 Cut the meat into pieces about 6 inches long and half an inch wide

2 Stir-fry the salt and peppercorns in a saucepan over low heat and let cool

3 Place the cut meat, one at a time, in a large ceramic bowl, seal it, and put it in the refrigerator

4 After two days, when water has come out of the bowl, toss the meat up and down, and let it sit for two days

5 Marinate the meat in a saucepan, and let it sit for two days

4 After two days, when water has come out of the bowl, toss the meat up and down, and let it sit for two days

5 Marinate the meat in a saucepan. > 5 Take the meat out of the marinade, wash the salt off of it, and let it sit in the sun for a day

Smoking Pork -

1 Place the smoker box on the grill, with the fire going directly to the bottom of the box

2 Mix the sawdust, peppercorns, and orange peels, and spread them evenly on the bottom of the box

3 Place a grill on the box, and place the cured and dried meat on the grill, with the lid closed

4 Light the grill. > 4 Light the fire and smoke. Don't overdo it, and turn the meat every now and then until it's browned