Material selection: from winter to the future, choose hip and leg meat or rib belly meat (according to the needs of goods), cut into strips, weighing about 500 grams.
Cleaning: Wash the meat with water, remove the blood stasis and pig hair attached to the surface of the meat, and hang it to dry.
Pickling: Add 4% salt and appropriate amount of pepper! Wine was marinated in a pot for 4 days at room temperature, during which it was turned up and down at least three times to promote uniform salting.
Sauce: Hang the meat with thread or hook and hang it outdoors. When the surface is slightly dry, dip the sauce with a brush. When the sauce is half dry, continue the second and third times.
Natural air drying: after the sauce is served, hang the meat in a ventilated and cool place to continue air drying. The physical and chemical indexes of raw meat samples (0 days), pickled samples (4 days), sauce samples (7 days), air-dried samples (17 days) and air-dried samples (28 days) were determined respectively. [4]
Family law editor
(1) Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.
(2) Rub the meat with salt, rub it evenly, marinate it for 1 ~ 2 days, and take out the drained salt water.
(3) Put the meat into a container and pour in soy sauce (fennel, pepper, cinnamon and other spices can also be added to the soy sauce). The amount of soy sauce should be soaked in meat, which can be picked up after soaking for about 4 to 5 days.
(4) Hang the sauce meat in the sun for a day until the surface of the meat is shiny and shiny, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.
Features: (1) Sauced meat can be cooked or steamed, but the steamed food has a strong flavor; In addition, it can also be sliced and fried with other plant raw materials, such as fried sauce meat with winter bamboo shoots and fried sauce meat with green onions.
(2) Gravy can be kept as sauce meat, or it can be used to soak chickens, ducks and geese to make sauce chicken, duck and goose.
1. Boned pork ribs, cut into long squares of about 1 kg, soaked in cold water for 3 hours, taken out and washed;
3. Stew for an hour and a half, remove the meat and put it in cold water to remove the floating foam on the surface of the marinated soup;
4. Put the meat into the pot, add a little cold water, bring it to a boil with high fire, and then simmer with low fire until the meat is rotten and soup is thick.
Finally, fish out the meat and brush a layer of raw salt water on one side of each piece of meat with skin to eat.
The practice of sauce meat is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes.
When soaking meat in cold water, add some ice cubes to the cold water in summer to ensure the freshness of the meat.
This dish needs 5000ml of marinated soup. The dish of history and culture is a traditional dish of Liuweizhai deli in Taiyuan. Rich in local characteristics, enduring, everyone praised.