Pork is the favorite meat that we Chinese people eat every day. Before there were refrigerators, people came up with various ways to preserve pork, including smoking ham, pickling bacon, and pickling pork. . In the Hetao area of ??Inner Mongolia, the vast countryside and prairie of Inner Mongolia, it is inconvenient to buy meat. The most common method for local farmers to store meat is to pickle it. When winter goes to spring, the smart people of Hetao in the past dynasties cut the pork into one-inch cubes. Or stir-fry the meat slices until they are caramelized red, then cool them. Lay the meat flat in a vat and fill it with oil for storage. This kind of cured pork can usually be stored until the next autumn and winter. Everyone does this, and you can eat it for a whole year without spoiling it! Today Fanmulai will share with you the traditional pickling and storage method of pork in rural areas of Inner Mongolia.

Methods for curing and storing pork

Local farmers usually marinate their domestic pigs or purchased pork before the end of the year and put them in a cool place for eating at any time. The pork marinated in this way will last all year round.

1. Break down the freshly killed pork, remove the bones, and break it into small pieces.

2. Cut the skinned pork belly into thin slices of about 5 mm. Too thin or too thick is not good.

3. Slice the green onions and ginger into slices and place them on a plate for later use.

4. Take appropriate amount of peppercorns and aniseed, put them into a plate and set aside.

5. Use a slightly larger iron pot, light the fire, add lard, and heat until melted.

6. When the lard is completely melted and the oil temperature is 60% hot, add pepper and aniseed and stir until fragrant.

7. Wait for the peppercorns and aniseed to stir-fry until fragrant, add onions and ginger, and continue to stir-fry until fragrant.

8. Stir-fry the onions and ginger until fragrant and take them out (do not mash them).

9. Put the sliced ??pork belly slices into the pot and stir-fry to remove the water.

10. Stir while adding, add all the pork that needs to be marinated into the pot, stir-fry constantly, do not stick to the bottom of the pot, which will easily burn.

11. Stir-fry until the meat is 7-8 times cooked. If it is cooked again, it will become crispy. Turn off the heat and take it out.

12. Prepare a water-free and oil-free basin in advance and sprinkle a layer of salt inside.

13. Put the fried meat into a basin, layer the meat with salt, until all the meat is removed, so that both sides of each piece of meat are evenly covered with salt.

14. Let the fried meat oil cool and pour it into the stacked bacon, submerging all the bacon, and then put it in the refrigerator or a cool room.

15. The salty and delicious pork is marinated. Whenever you want to eat it, take out a few pieces, stir-fry or stew, and it’s ready for rice. Local people usually make the meat of a pig like this, which can be eaten for a year. It is delicious and convenient.

Analysis of pickled pork storage methods

1. In the vast rural areas of Inner Mongolia, the population density is small and it is not very convenient to buy meat. It is more convenient for every household to pickle pork all year round. Eat pork.

2. The pork is stir-fried to remove the moisture, and salt is added to ensure that the marinated meat is not prone to decay.

3. Pour the mixed bacon into the lard that has not covered the pork. On the one hand, it blocks oxygen and the pork is less likely to rot and deteriorate; on the other hand, add pepper, aniseed, green onions, and ginger and stir-fry. The oil mixed with the aroma of various spices makes the meat more delicious.

4. The meat is cut into slices or small pieces, which is more convenient for future consumption. Cured meat made in this way is more convenient to eat than meat frozen in the refrigerator.