Many friends in life know that there are many ways to make meat. Many friends, whether children or young friends, like eating meat very much. Meat can play a good nutritional supplement role for the body. Then in the next article, we will introduce the practice of spiced meat.

The practice of spiced shredded pork

raw-food material

300g of lean pork, 5g of chopped green onion, 5g of Jiang Mo, 20g of Shaoxing wine10g, 20g of soy sauce, 50g of spiced kohlrabi, 75g of vegetable oil and 5g of sesame oil10g.

eating habits

1. Shred pork and kohlrabi, heat a pot with vegetable oil over medium heat, add shredded pork, and stir fry repeatedly until the water is dry;

2. Add minced onion and ginger and kohlrabi, continue to stir-fry until crisp and rotten, add wine, soy sauce and sugar, stir-fry until dry, pour in sesame oil, stir-fry evenly and serve.

Gourmet special

Dry, crisp and fragrant, suitable for wine and meals.

1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.

2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.

The above is a common aesthetic in life, and you can make a delicious spiced meat with only a small amount of seasoning. Spiced meat, unlike other meats, is not too greasy to eat and is very popular with everyone.