Soybean sauce was used instead of the banquet soy sauce. Soy sauce often gives food a very good taste and color in mixed cooking. Some foreigners have asked about our soy sauce in foreign answering forums, and how to cook Chinese food without soy sauce. In fact, there are many kinds of Chinese food, and not all dishes need soy sauce to color during cooking.

Correct method of curing meat with soy sauce

Clean the pork leg first, then put it in a ventilated place to dry the water, and it must be dried before use. Prepare the required amount of soy sauce, soy sauce and white sugar, put them together in a boiling pot, add star anise and pepper granules, boil them, turn off the fire, let them cool, put them in white wine, mix them evenly into sauce, put the dried pork in a big container, pour in the cool sauce, and seal and marinate for 3 days.

Sauce sauce must be turned up and down every day. After 3 to 4 days, the meat is colored and savory. At this time, it is strung with cotton rope, hung in a ventilated place, and dried for a week. After almost seven days, the pork is slightly oily, which means that it is dried. Take it back, put it in a fresh-keeping bag, and store it in the frozen layer of the refrigerator. When you want to eat it, take a piece of soy sauce meat and add water to the pot.

Put it in soy sauce meat, steam it for 20 minutes, take it out after steaming, cool it and cut it into pieces, then eat it.