How to cook jar meat?

What is the most exciting smell?

Spicy.

Among the seven flavors commonly used in cooking, salty, sweet, sour, spicy, fragrant, fresh and bitter, and spicy is the most irritating basic flavor. Many delicious dishes need spicy taste. This is not to blindly pursue the intensity of spicy, but to achieve: fragrant but not spicy, rich flavor, good taste, suitable for all ages in Xian Yi, so as to achieve the "Jianghu status" of a dish.

For example, the following dish.

A pot of hearty meat.

Tanrou is a traditional dish in Chenzhou, Hunan Province.

In ancient times, people in the village were not rich, so they could only eat meat during the Spring Festival. In order to prevent the pork from going bad, the locals pickled the fried pork in a large porcelain jar with salt and hot sauce. In this way, the meat can not only be preserved for a long time, but also has a strong fresh, salty and spicy taste and emits a unique aroma.

Since then, this dish has become the local people's favorite food: jar meat.

Tanrou

Ingredients: chicken (soaked), pork elbow (soaked), ring skin (soaked), heart-shaped belly (pre-cut), tiger skin eggs, fried dumplings, crispy meat and wild mushrooms (water).

The practice of canned meat

1. Add pig elbow into the jar (the jar needs to be boiled in boiling water in advance 10 minute to cool for standby, and it should be preheated to prevent cracking).

2. Add local chicken (old hen over one year old)

Step 3 add tiger eggs

Step 4 add fried dumplings

5. Join the heart.

Step 6 add sound skin

7. Add wild mushrooms

8. Finally, add crispy meat.

9. Add Sichuan old ginger slices

10, spiced leaves

1 1, plus an octagon.

12, add some Hanyuan pepper.

13, add sugar and cooking wine to the cooked bone soup.