How to eat Wenzhou sauce meat: take out the sauce meat and slice it. Slap and cut off the roots of green garlic. Slice laba garlic, and cut millet into spicy slices. Pour oil in a hot pan, stir-fry the oil in the sauce meat, then add Laba garlic and millet spicy to stir-fry, then add green garlic to stir-fry, then add soy sauce, sugar and cooking wine, stir-fry evenly, and serve.

Let's take a look at the practice of Wenzhou sauce meat:

Wenzhou Sauced Meat is a kind of food with pork belly as the main raw material and soy sauce, sugar, liquor, refined salt, pepper, cinnamon, fennel, star anise and water as seasonings.

After the pot is controlled to dry, add 30 grams of fennel, star anise, cinnamon, fragrant leaves, dried peppers, red peppers and salt. Stir-fry the salt and spices until slightly yellow, and let them cool for later use. Pork belly in a clean bowl, no water and no oil.

Then add the fried spice salt, knead it evenly, rub the skin more to remove the fishy smell of the meat, add high-alcohol liquor, knead it evenly, which can remove the fishy smell, enhance the flavor, extend the shelf life, and then marinate it for two hours.

After two hours, add the soy sauce that overflows the pork belly, add some soy sauce to add color, and stir well. Never wash the pork belly before pickling, or it will rot. Then wrap it with plastic wrap, marinate it for 48 hours, turn it every 6 hours, marinate it at room temperature in winter and marinate it in the refrigerator in hot days.

When the time comes, take out the curing auxiliary materials, put them in another pot, hang the meat with iron hooks and hang it in the shade. Two days before the start, put a pot, soy sauce will drip down, and then air-dry outside for about a week.