To make sour dregs of meat, it is recommended that you use farm-raised pork, so the pig is to eat grass and chaff to grow up, so the meat is very salty, tender and delicate, which is very good to ensure that the final product of the sour dregs of meat taste, but also to ensure that the sour dregs of meat that we eat healthy and nutritious.

Sour residue meat production method

Materials: fresh pork, stalked rice noodles or cornmeal

Practice:

When the harvest of round-grained polished japonica rice, cornmeal by the wooden cauldron steam or iron pot fried to seven minutes cooked, cooled to use; select the fine pork, cut into two-finger wide strips; and then the pork and cooled on the coarse-grained rice noodles, plus the right amount of salt and wine, and other things mixing well, put into the altar. Put aside into the altar, with the bamboo shoot culm sheaths prepared in advance to plug the mouth of the altar, and finally inverted the altar into a bowl full of water, so that it is in a sealed state, the entire production process is over.

Key: Although the production method of sour dregs of meat is very simple, but still need to see the final result. Generally in the sealing process, can not put any air and moisture into it, otherwise the final made sourdough meat is a failure; and if the storage time is not enough, then the sourdough meat will become rotten. A good jar of sour residue meat, often can be stored for several years, but also can be eaten for several years, the longer the storage time, then the flavor is more mellow, the meat texture is more good.

How to Eat Sourdough Meat

There are many ways to eat sourdough meat, depending on your different tastes. Eating methods are: deep-fried, boiled, steamed, eaten with a bowl of charred water, then the flavor is even more. In fact, my personal favorite is still boiled, because boiled sour residue meat, that you can eat sour sour soup, but also be able to eat a full of tender meat sour residue meat.

Where is sourdough pork a specialty?

1, Zunyi, Guizhou Province: Sour residue meat is the traditional flavor of the Zunyi City, Guizhou Province area, but also many Guizhou people's favorite, because the Guizhou dietary culture to acid-based, with the combination of traditional customs, there is a sour residue meat was born. Among Zunyi sourdough meat, Fenggang sourdough meat is the most famous; Fenggang sourdough meat is made in the most original and traditional way, so it tastes very good. Sour dregs of pork is one of the traditional specialties of Zunyi.

2, Chongqing, Sichuan: sourdough meat is also a specialty of Chongqing, Sichuan, because of its unique flavor and good taste, so it is known as one of the must-eat food for many tourists coming to Chongqing.