Marinated meat off-season peak season is not a big difference, the general or peak season is longer, from spring March and April to fall in October is the peak season, November and December is the beginning of the off-season, near the Spring Festival is a new round of the peak season, a year of only forty or fifty days off-season.

The color and flavor of the marinated meat cooked food is very important, marinated meat look good can increase appetite, want to make the marinated meat look good there are three important points: marinade, marinade soup, light.

Marinated for a long time, the meat will be more flavorful, at the same time, the meat is not easy to black, brine soup must be pure, to make the brine meat to look good, and then it is the store to use the red lantern, the light in the brine meat on the natural beautiful.

Expanded Information:

Brined meat notes:

1, to choose fat and lean uniformity of the meat, but remember to pick the fat and lean ratio of 2:3 pieces of meat that can Provide marinated meat need fat, not too greasy.

2, delicious marinated meat, in addition to adding the right amount of fat, gelatin is the key to make the marinade viscous smooth, generally can choose to use skinned pork, even the skin with chopped and boiled to gelatin release, if you do not like to eat the skin, you can also be separated into the skin beforehand, and then fished out after the boil.

3, marinated meat with high heat to the spices fried flavor, and then slowly stewed on low heat for 1 to 2 hours, so that the flavor penetration to the meat, while the meat will be soft and tender incense Q.

4, the meat is not only a good choice, but it is also a good way to make sure that the meat is not too hot and not too cold.

4, in order to remove the fishy flavor of the meat, to avoid the meat to produce floating foam, in the meat cut into the appropriate size, first into the boiling water, and then into the cold water to wash.