Sauced meat is a very common dish in ordinary people's homes. Sauced meat has a very long history and a very long processing history in China. So when the sauce meat is cooked, what can be done to taste better? Let's give you a popular science lesson. Generally speaking, the process of making sauce meat is to select ingredients, then wash them, then marinate the meat, then add sauce, and then dry them. In fact, the method of making sauced meat in each region is different. Give you an overview of the old Beijing sauce meat. First, cut the pig's hindquarters into fist-sized pieces, and then add a proper amount of soy sauce, cooking wine, and seasonings such as salt, sugar, thirteen spices, cinnamon, onion, ginger and pepper. Marinate for about one night, then add some water and stew in the pressure cooker. In addition, there is the sauce meat practice in Sichuan. First, sauce meat, white wine, pepper, brown sugar and other seasonings are mixed together, then the sauce is smeared on the meat strips and marinated in the tank for about three days. Pay attention to turning the meat frequently during the curing process, so it tastes better. After curing, air-dry the meat, then cut the meat into sections and leave it for about 15 days. When eating, just take the meat out of the refrigerator, wash it with water and cook it for about 20 minutes.

Sauced meat is rich in oil and smells good when cooked, which can promote our appetite and provide our bodies with some high-quality protein needed for growth and development. Moreover, those amino acids contained in sauce meat are more suitable for our body's needs, and our body's utilization rate of amino acids in sauce meat is relatively high. In addition, the sauce meat is also rich in fat-soluble vitamins and minerals, which are non-nutritive substances and beneficial to our health. However, some meat contains a lot of saturated fatty acids and cholesterol, so patients with cardiovascular and cerebrovascular diseases should eat less.