Wash the pork first, and use the kitchen paper towel to absorb the surface moisture.
2
Then cut into long strips, the volume of the sauce meat will shrink a lot after air drying, so don't cut it too small.
three
Put a rope at one end of the meat.
four
Hang it in a cool and ventilated place for one day and one night to remove water from the meat.
five
The next day, you can feel that the meat is obviously dry, and then you can start curing.
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The sauce meat of each family has its own flavor, and the key lies in the difference of marinade. In fact, there is no certain rule about what to put and what proportion to put, and it all depends on personal preferences.
The most traditional sauce meat can only put soy sauce. I want to try the salty and sweet taste, and I specially added sweet noodle sauce and barbecued pork sauce.
seven
The ratio of soy sauce to sweet noodle sauce and barbecued pork sauce is basically 2: 1: 1. Add two spoonfuls of white wine. Sauced meat white wine tastes better than cooking wine.
There is no need to put salt.
eight
Stir all the seasonings evenly, which is the sauce for pickling. The quantity depends on the meat;
Put the meat in a large enough container, pour in the sauce and let the meat soak completely in it.
nine
It is recommended that you use this oversized fresh-keeping box, which is airtight, but you should pay attention to washing it in advance and drying it. There can be no oil or water in the container.
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Add a little pepper.
1 1
Add a little eighty cents.
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Completely seal the container and put it in the refrigerator for refrigeration.
According to personal taste, the curing time can be three days for those who like light taste and one week for those who like salty mouth, but no matter how long it takes, the meat should be taken out and turned once in the middle.
I pickled it for about five days, and it felt moderately salty.
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After curing, you can start drying the sauce meat.
My practice is to take it to the terrace without a glass cover during the day, dry it in the sun, dry it on cloudy days, take it to the kitchen at night and hang it in a ventilated place.
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The drying time of sauce meat is directly related to the size and thickness of meat, which takes at least ten days and a half months. The way to judge is to press soft and hard by hand.
I don't like strong sauced meat. Even if it's steamed, it's still not easy to bite. So I basically know that the surface of the meat has hardened, but it would be nice if it was a little bit Microsoft inside. This softness is moderate.
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The cooked sauce meat should be bright red jujube red, similar to black, compact and even in color.
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There are many ways to eat sauced meat, such as stir-frying, making steamed buns, and even stuffing jiaozi with meat. The simplest way to eat sauce meat is to steam it in a pot, which is the best way to taste the original and rich sauce flavor.
Spread some dried plums on the bottom of the plate. Steamed meat can absorb the special aroma of dried prunes and taste better.
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Slice the sauce meat and spread it on a plate.
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Steaming rice will take 10 to 15 minutes. You can put the sauce meat on the rice cooker when steaming rice, just like me. When the rice is steamed, the meat is fragrant and convenient.
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Cooking sauced meat is just like taking an exam. You can't really know whether it is salty, light, soft or hard until the moment you enter your mouth.
Look at this plate of sauced meat, which was swept away by our family of three in an instant. It seems that we should be able to get a good score in the exam.
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The remaining sauce meat can be cut into large pieces and wrapped with plastic wrap.
2 1
It can be kept in an airtight container and kept in the refrigerator for a long time. It's convenient to take out a piece when eating.
skill
Sauced meat must be cooked in winter. You must never do it in this hot summer weather in China, otherwise it will deteriorate and grow white hair. Friends who want to try will wait until after the winter solstice, and it is best to choose a few days with low temperature but sunny weather to dry, so that they can also eat during the Spring Festival. ...& gt& gt
Question 2: the practice of sauce meat. How to pickle the sauce meat? How to make sauced meat?
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.
Question 3: How to make homemade sauce meat?
Raw materials: raw materials:
3 kg of fresh sandwich meat, salt 150 g, and appropriate amount of high-quality soy sauce.
Method: (1) Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.
(2) Rub the meat with salt, rub it evenly, marinate it for 1 ~ 2 days, and take out the drained salt water.
(3) Put the meat into a container and pour in soy sauce (fennel, pepper, cinnamon and other spices can also be added to the soy sauce). The amount of soy sauce should be soaked in meat, which can be picked up after soaking for about 4 to 5 days.
(4) Hang the sauce meat in the sun for a day until the surface of the meat is shiny and shiny, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.
Features: (1) Sauced meat can be cooked or steamed, but the steamed food has a strong flavor; In addition, it can also be sliced and fried with other plant raw materials, such as fried sauce meat with winter bamboo shoots and fried sauce meat with green onions.
(2) Gravy can be kept as sauce meat, or it can be used to soak chickens, ducks and geese to make sauce chicken, duck and goose.
Question 4: How to make sauce meat sauce meat?
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. )
Spiced sauced 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.
Piaoxiang sauced meat
material
2,000g of pork, 500ml of June fresh soy sauce, 50ml of soy sauce 100ml, 50 ml of beer, 20ml of white wine (to enhance fragrance and remove fishy smell), 2 aniseed, 2 pieces of cinnamon, a pinch of fennel, a little dried pepper, 3 pieces of ginger, 3 pieces of preserved plum, sugar 1 spoon, and a proper amount of chicken essence.
working methods
Wash the pork, put all the ingredients into a large basin and mix well.
Put the pork in a cauldron, so that each piece can be covered with sauce on one side, then turn it over every 4 hours to make the meat sauce even, so that it can be covered for 2 days and 2 nights in total, and then hang each piece on the balcony with thin steel wires. If the weather is fine, it can be steamed and eaten in 3-7 days.
Question 5: Soy sauce or soy sauce for cured meat? Soy sauce is generally used for color matching, and the taste of soy sauce is stronger than that of soy sauce. Soy sauce is recommended, but it can be put a little.
Question 6: The pickling method of Sichuan sauce meat 1. It is best to choose hind legs with skin and pork belly with skin. Buy a large piece of whole meat and cut it yourself. As a Sichuanese, you should know how to cut it well. If it is convenient for you to eat, shave the pig hair, wash it and then marinate it.
Second, seasoning: fried salt, clear yeast, sugar, sweet noodle sauce, pepper, five-spice powder, soy sauce, chicken essence (decided not to put it).
Third, cut the meat pieces and spread them evenly with half of Qu liquor and spiced powder. (Less spiced powder) Put in a pot and marinate for 8 hours.
Fourth, stir-fry salt, pepper, soy sauce (for color matching or not), 2/3 flour paste, chicken essence and 1/2 white sugar and spread them on the meat. Marinate for 3 days and turn evenly in the middle.
Take out the meat and air it for a week (winter), and the noodles will be almost dry. Pay attention to regular inspection to prevent rain, and it is best to take it home in foggy days.
Six, after drying for a week, brush the sauce, then brush the spiced powder, sweet noodle sauce, sugar and koji. Brush it again after four or five days, and you can eat it after drying.
Seven, the approximate proportion of a catty of meat, saltiness, sweetness, and sauce flavor are added according to personal taste. 30g of Qu wine, 25g of salt, 20g of sugar, 3g of spiced powder, and 0/20g of sweet noodle sauce/kloc-.
I hope you eat the Sichuan sauce meat you want.
Question 7: Who can say that the pickling method of Hangzhou sauce can only be done in winter, because the air is dry and the humidity is low in winter? First cut the pork belly into strips about five centimeters wide, hang them up and drain them for later use. Take a bucket and put in a bag of star anise, cinnamon, fragrant leaves, onion, ginger, tsaoko, garlic, dried pepper, Populus euphratica soy sauce, a little yellow wine, water, sugar, monosodium glutamate and pepper. Cook it on the stove to taste. Be sure to stew for a few minutes. There is a lot of soy sauce, but not too salty. After the sauce soup cools, put the meat in and marinate for about three days. Take it out to dry every day. If the amount is large, a small amount of nitrate and maltol can be added to increase the flavor.
Question 8: the method of sauce meat, how to make sauce meat delicious, and the self-made method of sauce meat. Generally, a bag of sauce can marinate about 6 kg of meat.
Buy 6 Jin of meat (fat and thin with skin is the best)
A packet of sauce is added with about 2 yuan peppers (that is, one or two peppers are put in one quarter) and about four ounces of sugar (note that it is calculated according to the amount of 6 kg of meat in a packet).
Put it in a basin and stir well. Sugar is not too salty.
Spread the prepared sauce evenly on the surface of the meat. Marinate in a basin. It usually takes 5 days to marinate. Pay attention to turning it over every day to make it taste even.
After curing for 5 days, hang the meat on a rope and hang it in a ventilated place. When the meat is blown to 80% dry (too dry will be too salty), the sauce meat is ready.
Question 9: How to make the sauce meat [raw materials] Pork belly with skin 1000 grams of white wine 25 grams of soy sauce 250 grams 1, pork belly is cut into strips one inch wide first, then washed and dried; 2. Mix the white wine and soy sauce in a pot, then put the pork belly in a pot, arrange and compact it, marinate it for one day, turn it over the next day, and so on. Turn over every day for a week, then take it out and drain it, and hang it in the shade to dry. The practice of curing meat is very simple, just like filling sausages and curing meat. Whether it is delicious or not is related to experience. Generally, it is eaten after the winter solstice and during the Chinese New Year. It can be sliced and steamed directly, or it can be used as a side dish, such as fried pork with soy bean sauce. ...