Cured meat is a traditional food processing method, through the curing can make the meat more delicious and unique taste. The following is my personal opinion on the curing method of cured meat:

Selection of meat: choose fresh pork or chicken and other meats, it is best to choose the lean parts of the meat, so that the cured meat is more tender.

Cleaning: clean the selected meat, remove blood and impurities, and dry the water.

Marinating: Mix salt, sugar, cooking wine, ginger, green onion, star anise, pepper, chili and other seasonings according to a certain proportion, apply to the meat, and knead well so that the meat fully absorbs the flavor of the seasonings.

Sealing: Put the marinated meat into a sealed container, place it in a cool and ventilated place, and turn it over once a day for even marination.

Marinating time: According to personal taste and needs, marinating for 7~10 days is usually enough. The longer the marinating time, the more flavorful the meat will be.

Eating: The marinated meat can be used for stir-fry, soup or stew, or can be sliced or small pieces for direct consumption.

During the marinating process, pay attention to hygiene to avoid contamination. It is also important to adjust the proportion of seasonings according to personal taste and needs in order to achieve the best taste and flavor. In addition, the marinated meat should be kept in a cool and ventilated place, avoiding direct sunlight and high temperature so as not to affect the quality.

In short, cured meat is a very characteristic food processing method, through reasonable curing and processing, can make the meat more delicious and unique taste. During the production process, attention should be paid to hygiene and the adjustment of seasoning ratio to achieve the best taste and quality.