1. past lives jar meat originated in Guiyang County of the Three Kingdoms. Farmers were reluctant to eat meat during the Chinese New Year, so they used special folk techniques such as pickling, frying and stewing to process vegetables, ground with Bashu pepper, and pickled together with diced ginger and garlic. This jar meat can be stored for 1 year. Pepper was introduced to southern Hunan in the Ming Dynasty, so the jar meat was pickled with pepper.

Now jar meat is divided into three schools, Jinan jar meat, Sichuan jar meat and Guiyang (Hunan) jar meat. Their production methods are similar. The main ingredients of jar meat are pork belly, pickled with pepper, ginger, onion and garlic. The jar meat tastes crisp and rotten, fat but not greasy, fresh and delicious, ruddy and shiny in color, very attractive, really full of color and flavor, and people who have eaten it are full of praise.

2. How to make Hunan jar meat? How to make the jar meat that Hunan people like? The color is ruddy and shiny, fresh and delicious, fat but not greasy, delicious and tasty. I will teach you the detailed formula and steps, and collect them if you like.

Ingredients: fresh pork belly

Ingredients: Vitex negundo

Step 1: Prepare 5 Jin of pork belly of local pigs. Pork belly is fat and thin, and the taste is the best.

The local pigs have been bred for a long time, with high intramuscular fat content, low water content and high oil content. The lean meat is not firewood to eat, and the fat meat is fragrant but not greasy. However, the price of local pork will be more expensive.

The skin of local pork will be thicker. Let's heat the pot and rub the skin in the hot pot for a while, which will not only remove the covered pig hair, but also remove the fishy smell of pork skin. Scrape the skin with a knife, clean it with clear water, cut the pork belly into pieces first, and then slice it.

Step 2: heat the pot, add a little vegetable oil, put the pork belly into the pot, stir-fry it slowly with medium and small fire, and stir-fry the pork belly.

Deep-fry the meat until it is slightly yellow, then take it out under oil control and put it in a large basin to cool for later use.

Step 3: Prepare 1.5 kg of Vitex negundo L., add two or two millet peppers if you like spicy food, remove the pedicels, and clean them with cleaning.

Cut the pepper into small pieces with a knife and put it in a cooking machine to break it.

You can break it a little

To add flavor, we cut some Jiang Mo, minced garlic,

Step 4: add appropriate amount of salt and thirteen spices to the cold pork belly.

Stir evenly with chopsticks,

Put the pepper in, add the minced ginger and garlic, and stir well.

After mixing well, put the pork belly into a sealable jar.

Note: jars can be made of glass or ceramic, not plastic.

Cover and seal it, put it in a cool place, and leave it for about 20 days to let the pork fully taste.

After 20 days, you can eat it. When you eat it, just take it out and steam it. Hunan jar meat is different from jar meat in other places. It is not cooked with fire first, but steamed after the meat is tasted.

Hunan jar meat is actually very simple, but it tastes very good. You can try it if you like.

To sum up:

1. The jar meat will taste better if it is made of pork belly with skin. Remember to rub the skin in the pot to remove the fishy smell of pig hair and pig skin.

2. Hunan people especially like the spicy taste, so the jar meat also adds the element of pepper. If you don't like too spicy, you can use round pepper instead of Erjing Strip.