Exercise 1:
pork
Exercise:
1. Make a hole in the meat and put on cotton thread. Add 30g salt to the meat and spread evenly. Dry in the shade until the surface is dry (about 2-3 hours). Put the meat in a pot, add 50g of soy sauce, 30g of sugar and 50g of high-alcohol liquor, and marinate for 10- 15h (turning over during the period).
2. Dry in the shade 12 hours. Put the meat into the pot, add 50g of soy sauce, 30g of sugar and 50g of high-alcohol liquor, and continue to marinate 10- 15h (turning over during the period). Put it in a cool and ventilated place and continue to air dry for 2-3 days until it is dry and hard.
Exercise 2:
Composition:
pork belly
Exercise:
1. The meat bought does not need to be washed, but it is easy to breed bacteria; Stir-fried salt; Rub the meat with salt; Make a hole in one end of the meat, put on hemp thread and hang the meat to dry for about 3 hours; Put the meat into the pot, first add half a bowl of soy sauce and about two spoonfuls of soy sauce; Add a spoonful of sugar and about 40 grams of white wine;
2. Grab the seasoning and meat by hand and marinate for about 12 hours; 12 hours later, hang the meat in the shade to dry, about 12 hours; /kloc-after 0/2 hours, put the meat back into the pot with seasoning, and then put the seasoning on the meat; Crush star anise, cinnamon and pepper with a rolling pin and put them into the meat;
3. Prepare a few tablets of vitamin C, knock it into powder with a rolling pin and sprinkle it on the meat; Add minced garlic and Jiang Mo, and then marinate for about 12 hours. /kloc-after 0/2 hours, hang the meat in a cool and ventilated place until it is air-dried, preferably one week later;
Production skills:
1. Try to cut the meat into thin strips, which is easy to taste and dry.
2. Use soy sauce, the color is lighter, you like dark color. You can add a proper amount of soy sauce to color when pickling.
3. The final air drying time is uncertain until it is squeezed dry; Cold storage or frozen storage.