1, sauce meat is particular about the choice of meat, and it is best to choose pork belly, which is fat and thin, and the finished product tastes dry, neither firewood nor greasy. If you like to eat more lean meat, two cuts of meat will do. After the meat bought home is done, there is no need to wash it. After washing, there is water. Meat is easy to deteriorate during curing, so a layer of high-concentration liquor can be directly coated on the surface.
2. Prepare the gravy after the meat is cooked. Soy sauce meat meat can be seen from its name. There must be soy sauce in the marinade. Sauced meat plays a role in coloring and seasoning here. You can choose a better soy sauce for pickling sauce meat at home. Soy sauce is soy sauce, not soy sauce, nor soy sauce. They are sold in the supermarket. If there is no soy sauce, mix soy sauce with light soy sauce at the ratio of 6: 1, 6 portions of soy sauce+. In addition to soy sauce, salt is also needed, and the amount of salt is not much. Only soy sauce is not salty enough, so it needs a little salt. The amount of salt is generally 1 kg of meat plus 15g of salt, which is multiplied by several kg of meat at home; Besides soy sauce and salt, some spices are needed to improve the taste. 10 Jin of meat is seasoned with 25g pepper, 2 star anises and 2 pieces of cinnamon, which are the most common.
3. After the marinade is done, stir-fry other dry ingredients except soy sauce. After salt and dry spices are stir-fried and pickled, the pickled sauce meat will be more fragrant and have the taste of bacon. Two star anises and two cinnamon can be mashed first. Put salt, pepper, star anise and cinnamon in the pot, stir-fry with low fire, stir-fry until fragrant, turn off the fire and let it cool;
4. Prepare a large pot, add soy sauce, fried salt and spices, 150g white sugar and 100g white wine, stir well, and melt all seasonings. The amount of soy sauce is based on pork belly. You can add less at first, but you can add more later. I used 1.2L soy sauce, and the sugar was improved.
5. Put the prepared pork belly into the seasoning and fully knead it to make it more tasty. After kneading, put it into a cauldron that can hold all the meat and materials, or put it directly into the cauldron for operation. After fully kneading all the meat evenly, put it into a large pot, pour in all the seasonings just now, press it by hand to make the meat more compact, and cover it with plastic wrap or cover for 3 days. If the room temperature is low, it can be pickled directly at room temperature, and if the room temperature is high, it can be pickled in the refrigerator.
6. After curing, cut a knife with a knife and put the bacon on with a rope. Residents in the building can drain the soy sauce at home first, then take it out to dry, or directly dry it outdoors. It takes about 65,438+00 days to dry thoroughly, and the surface is hard to touch.
7. Pickled and dried finished products are in this state. The temperature is low in winter, so it can be stored in a cool and ventilated place. If you haven't eaten it next spring, the temperature will rise obviously. At this time, you can take down the sauce meat and keep it in the refrigerator for a long time.