Changchun Sauced Meat: a century-old delicacy on the tip of the tongue

Changchun Sauced Meat, a famous dish with a long history in Northeast China, is popular with diners for its mellow sauce flavor, firm meat quality and instant taste. Making Changchun sauce meat seems complicated, but in fact, as long as you master the key steps and skills, everyone can make this mouth-watering delicious food at home.

the first step: selecting materials and making

raw materials are the key to the quality of sauced meat. Choose pork belly with fat and thin, and the ratio of fat to thin is about 3:7. After washing the pork belly, cut it into uniform strips, about 5 cm wide and 11 cm long.

Next, making sauce is the soul of the sauce meat. Pour the rock sugar into the pot and stir-fry slowly until it melts into caramel color. Add clear water, soy sauce, soy sauce and sweet noodle sauce and stir well. Add cinnamon, fragrant leaves, star anise, pepper, ginger slices and other spices, pour cooking wine and appropriate amount of salt, and cook for 31 minutes on low heat.

Step 2: Marinate and taste

Put the meat strips in the sauce and soak for more than 4 hours. During the period, turn it every 1 hours to ensure that the meat strips are evenly tasted. The longer the curing time, the stronger the flavor of the sauce meat.

Step 3: air-dry and set

Take out the marinated meat strips, drain the water, and hang them in a ventilated and cool place to air-dry. The air-drying process needs to last for 2-3 days until the surface of the meat strips becomes dry and hard. This step can make the sauce go deep into the meat strips, and at the same time remove excess water, making the sauce meat firm.

Step 4: Cook thoroughly

Put the air-dried meat strips into a steamer and cook for about 2 hours on high fire until the inside of the meat strips is cooked thoroughly. During the steaming process, the sauce will seep out of the surface of the meat strips, making the sauce meat bright and attractive.

Step 5: Re-fry and color

Put the steamed sauce meat in hot oil and re-fry for about 2-3 minutes until the surface of the meat strips is golden and crisp. This step of re-frying can make the sauce meat crispy outside and tender inside, and the sauce is more fragrant.

Step 6: Arrange and plate

Take out the fried sauce meat, drain the oil, cut it into pieces and plate it. At this time, the sauce meat is ruddy in color, rich in sauce and fragrant. Paired with shredded onion, coriander and cucumber strips, an authentic Changchun sauce meat is done.

tips:

When making sauce, the ratio of soy sauce to sweet noodle sauce can be adjusted according to personal taste. You can add more soy sauce for those who like salty taste and sweet noodle sauce for those who like sweet taste.

during air drying, pay attention to ventilation and cool, so as to avoid bacteria breeding in the meat strips.

during re-frying, the oil temperature should not be too high, so as to avoid the meat strips from being burnt or fried.

Sauced meat can be matched with different side dishes according to personal preference, such as sauerkraut and shredded radish.

The prepared sauce meat can be sealed and stored in the refrigerator, and can be taken as you eat, with better flavor.