First, burn all the burrs and hair follicle lines on the pigskin with a flame gun, so that after burning, not only the pig hair on the pigskin can be removed, but also the hair follicles can be destroyed. Pork smells like fish. In fact, the hair follicles on the pigskin are not completely destroyed, which will lead to the fishy smell of pork after cooking.
The processed skin will turn yellow or even black after baking.
There is no way to eat the burnt place directly, and it needs to be treated with a wire brush or a knife. After dipping the wire brush in water, rub the burned area for him. After cleaning in this way, the skin will not have that burning smell. These charred pigskins will not only have a taste, but also have a bitter taste, which will also lead to the blackening of pork after soaking.
We use paper towels to wipe away the burnt things on the pork surface.
Then wash the whole meat carefully under the tap, so that it won't smell burnt. If the pork is big, it can also be divided into small pieces, which will be more convenient to wash.
After cleaning, we put it on the chopping board. We divide the pork into small pieces. Many friends wrap the meat in plastic wrap or plastic bags and put it directly in the refrigerator, even if the meat tastes bad. Moreover, after freezing, dry and hard meat will lose its nutrition. If the seal is not tight enough, pork will be contaminated with many odors in the refrigerator, and the taste will be very strange. Next time you take it out, the pork will taste bad. With today's method, you can store a lot of meat without putting it in the refrigerator, which is more convenient.
First cut the meat we need to prepare and store into such pieces. What do you need to do with all the meat?
We prepare a big basin, sprinkle some edible salt on the bottom of the basin first, and then spread a layer of meat on the bottom of the basin.
After putting the meat away,
Just repeat the previous steps, spread a layer of meat, sprinkle a layer of salt, spread another layer of meat and sprinkle a layer of salt. In this way, put all the meat and edible salt into the basin first. This step is to kill the water in the pork, and the water in it will be reduced. The next step can save a lot of time in making tools. There are two things to remember when preserving pork. The first thing is to make pork delicious and delicious without changing its taste. The second point is to ensure that the quality of pork can be prolonged as much as possible.
When all the pork is put into the pot, sprinkle a layer of salt on it. Pork should be marinated for two hours. When marinating, it can directly kill the water and blood in pork. You can turn it up and down every half an hour or an hour, which will also help each side of the pork come into contact with salt and make the water kill more evenly.
It's curing time, and we can find a lot of red liquid at the bottom of the basin, which is the water killed in the meat.
Next, we need to remove all the salt from this meat. This step is to make pork not particularly salty, so that when we cook in the future, pork can have more cooking choices.
After washing the basin once, if we find that there is still a lot of salt on it, we should wash it again with running water.
Be sure to dry the water after washing.
When we get to dried pork, we will prepare a bigger pot, the bigger the better, and then pour a lot of cooking oil into it.
When the oil temperature is about 30% hot, put the dried meat into the pot and fry it slowly over low heat. The first step is to ensure that the firepower is not too large, otherwise it is easy to fry the pork. The second is to turn the pork up and down every three to five minutes. The first point is that it can be fried more evenly. Secondly, if the pork is not turned over in time, pork, especially pigskin, will easily fry after sticking to the bottom of the pot, which will not only affect the color, but also affect the taste. After all, nobody likes the burning smell.
Let's look at the pork and fry it for about ten minutes. When the pork obviously added up, it became lighter and began to float on the oil surface. At this level, pork is almost the same. Let's fish it out and give it to him.
Put it aside and cool until it is warm and not hot.
When we weigh it by hand, the weight is also reduced a lot. This kind of meat is called oily meat, that is, in the process of high-temperature frying, the oil in the meat has lost a lot, and it tastes fragrant but not greasy.
Then put all our processed pork into the jar. The jar must be free of water, oil and dust. It can be steamed or boiled in a pot, washed with highly alcoholic white wine, and sterilized.
Then bite the oil in the freshly fried pork into the jar, and the amount of oil soaked must not exceed that of pork. In this way, the edible oil can play a sealing role in the jar and isolate the air. Sealing meat with edible oil is also a very good way to keep fresh and prevent corrosion.
All pork is put into edible oil,
Next, cover him with the inner block of the jar, press it tightly with your hand, and cover the vent hole tightly to prevent air from entering. This meat will have a long shelf life.
Finally, tighten the outer cover. This jar can be kept in a cool and ventilated place at home. First, remember that the temperature should not be too high. Second, don't let the sun shine directly. This will keep it for about a year. Next time you eat, find a clean chopstick that doesn't touch water or oil, and pick a piece of pork and cook it casually. It tastes very good.