material

Pork belly (fat and thin), sweet noodle sauce, soy sauce, yellow wine, rock sugar, star anise, cinnamon, clean cotton rope.

working methods

1. Wash the meat. Soak in soy sauce, yellow wine, star anise and cinnamon for more than 24 hours. Tie the meat tightly with cotton rope and dry it.

You can make more at a time and keep it in the refrigerator.

3. Slice when eating and steam with water.

Practice 2, spiced sauce meat

material

Three Jin of pork belly, soy sauce, yellow wine, rock sugar, ginger 1 knot, 3 slices of fragrant leaves, Amomum tsaoko 1, cardamom 1, two dried peppers, three star anise, peppers 10, and white wine 1 spoon.

working methods

1. Cook all the seasonings together for 15 minutes, then turn off the fire and let it cool thoroughly (it is best to cook for more than two hours).

2. Wash the pork belly, drain the water, put it into the seasoning soup, cover it with plastic wrap and marinate it in the refrigerator for three days, turning it once a day, and the taste is even.

3. Take out the marinated meat and dry it. Hang it in a cool and ventilated place with a rope for three days in autumn and winter. Put chopsticks on a plate in spring and summer and dry them in the refrigerator for more than four days without plastic wrap. When eating, steam for 40 minutes on medium heat, and then slice.

skill

1. After air drying, the volume of meat will be reduced by about 1/3, and the meat quality will become compact. Therefore, it is more appropriate to choose 10cm wide pork belly. 2. After the meat is washed, it must be dried and salted to avoid spoilage caused by too much raw water in the marinade. 3, if the taste is heavy, you can put the right amount of salt in the seasoning and boil it.

Sauced meat exercise 3

material

2000g pork belly, 350g soy sauce, 500g liquor, 0/0g salt/kloc, 0/00g sugar/kloc, star anise and dried tangerine peel.

working methods

1. All materials except liquor are boiled in a pot and cooled. After cooking, salt and sugar can be dissolved, and spices can give off fragrance better. )

2. Pour in white wine and mix well, then soak in pork belly. (Pork belly does not need to be washed, it is pickled directly, which is not easy to go bad and is more original. Soak and wash when eating. If it must be washed, it must be fully dried before pickling. )

3. Marinate for 2-3 days, and then hang in a ventilated place 10- 15 days to eat. (When curing, turn the meat every other day to ensure uniform curing. )