Beijing sauce meat, Jinhua ham and Guangdong bacon are also called the three famous meats in China, which is a famous food in old Beijing. Sauce meat is also known as Beijing ham.
The method of making the sauce meat is very complicated. The finished meat is red in sauce, with clear shredded pork, and the fat slices are crystal clear, while the lean slices are not scattered.
it tastes crisp, fragrant and delicious, and the meat is chewy, and the more you chew it, the more delicious it becomes. Eat it with porridge, sesame cakes or bread, and it tastes especially good.
No wonder Tang Lusun mentioned when he recalled "the unique food in Beiping": It is said that it takes one and a half years for the sauce meat to be marinated out of the jar, and there is no oily smell. Ham can only be eaten after being steamed, and the sauce meat can be sliced and served as soon as it is out of the jar. It is really soft, elegant and bright.
Jingjiang fengrou is a traditional folk food in Fuling, Chongqing. It is famous for its delicious color, refreshing and not greasy. It can be steamed, fried and fried when eating, and it is suitable with meals and wine.
The taste requires that the entrance is delicious, sweet and salty, fat but not greasy, and the stronger the taste, the stronger it is, and it has the inherent flavor of Beijing sauce with strong sauce flavor and purple red.
bazi meat is one of the classic Shandong dishes, especially Jinan bazi meat.
Bazi meat has fat but is fat but not greasy. It is cooked in thick oil red sauce but not salty, so it is just for next meal.
it is an unforgettable old taste of Jinan people, and it is also the most authentic food memory and inheritance in Jinan.
It's not complicated to make pork belly. Cut the fat and thin pork belly into long strips, tie them together with hemp rope, cook them, and stew them in soy sauce until they are crisp and rotten.
The pork is cooked with soy sauce, without salt or sugar. It is stewed in a tall crock with only octagonal soy sauce. When the heat is enough, it is sealed together and the aroma is overflowing. Pour the meat and juice on the white rice while it is hot, which is very delicious.
The sauce meat of senior three is a traditional famous food in Lanzhou. Mr. Gao Binwu carefully studied and marinated the sauce meat of senior three on the basis of collecting the essence of traditional sauce meat making techniques in various places.
Select the arm meat, swollen shoulder meat or boneless pork with skin and hard ribs from the big pig, roast it until it is red and yellow, cut it into strips of two or three Jin, tie it with Ma Lian rope, and then boil the meat with soaked blood.
With rich spices and secret sauces, cook the meat is cooked with strong fire until it is half cooked, and then slowly cooked with slow fire, the sauced meat is tender but not rotten, and it has a mellow flavor, which has the charm of "the musk deer's navel is hard to compare with its wind".
There is flowing water from the Yellow River on the top and sauce meat from the third year of high school on the bottom. Come to a plate of dried Kun and eat pork once. I have never seen a pig run away, but I can't help but eat sauce meat.
Sauced meat is a popular traditional meat product in Wujiang, which has a long history and unique flavor and enjoys a certain reputation in Jiangsu Province.
Sauced meat production is very particular. First of all, it must be made from the winter solstice to the Qingming Festival the following year.
Secondly, we must choose the local pigs raised by local farmers in the selection of materials. All these pigs grow up on miscellaneous grains instead of compound feed, so the sauce meat will be particularly fragrant after being made.
As long as you like, sauced meat can be cooked with any meat dishes, vegetables or bean products.
Dried sauced meat is a famous local product in Jinzhou City, Liaoning Province, and it is very popular with people.
The dried sauce meat is apricot red in appearance, with sugar juice hanging on it, and it tastes sweet and fragrant.
Dried sauce meat retains the mellow and plump taste of the meat. When you enter your mouth, you only feel that your whole body is wrapped in this soup, and your stomach is warm. With a few small lettuce leaves, the taste is beyond your imagination.
in Suzhou pot-stewed, I have to mention that piece of sauce meat.
Suzhou sauce meat, also known as "spiced sauce meat", is made of pork ribs of Taihu pig, marinated in a salting tank for several days, washed in clear water, braised in a large pot, and added with various seasonings such as century-old bittern.
This meat is white and full in color, crisp and rotten without losing its shape, and full of salt and freshness. It is a housekeeping pot-stewed dish recommended by Suzhou Lu Manuscript.
this sauce meat can be eaten cold or hot, and it tastes especially good when it is cut into small pieces and mixed with white rice and vegetable rice. It is fat, fragrant, waxy and fresh, and everything is lacking.
This piece of sauced meat in Suzhou is used as the toppings, which is also an economical way to eat. This meat is also stewed with tofu and cabbage in daily families, which has a unique flavor, and the sauce meat is melted in the mouth, and the tofu is soft and delicious.
Sauced meat is a traditional dish in Suzhou, Jiangsu Province, which is famous for its bright color, crisp and delicious taste.
Suzhou sauce meat is about five or six centimeters square, with deep red color, crisp but not rotten, fat but not greasy, sweet and salty, fragrant and delicious.
The selection and cooking of sauced meat are very particular.
After the sauce meat was cooked, the knowledgeable old Suzhou knew that it was necessary to pick a piece of meat called "five flowers on the sedan chair", that is, there must be two bones under the meat, as if carrying a sedan chair. The meat was thick and even, and the bones could still suck out the umami flavor.
the meat of the sauce side is fat and thin, thin but not dry, fat but not greasy, which is one of the best sauce sides.
when a big bowl is served, the whole square meat is crouched, which is thick and blessed, moist and full, especially attracting diners' attention.
The word "thick oil red sauce" is the most appropriate to describe the sauce side. The skin on the surface is even more golden and mouth-watering.
The sauce is crispy and rotten. You don't need to cut it with a knife, but you can use chopsticks to clamp it and send it to your mouth. It is fat and thin, and it tastes wonderful.
The fat meat is smooth and not greasy, while the lean meat is fragrant and moist. When the meat moves a little in the mouth, the slippery skin swishes down the throat. Full of fragrance!
when it comes to the practice of sauced meat, the sauced meat cooked by Sichuanese must be the most unforgettable.
Sauced meat belongs to Sichuan bacon, but its preparation method is different from ordinary bacon.
Sauced meat does not need to be stored and smoked, and its use of spices is also very particular.
Sauced meat combines meat flavor, sauce flavor and umami flavor, and the fat meat is bright and mellow, but not greasy.
it is fat and thin, fresh and palatable, leaving a lingering fragrance in the mouth after eating. Up to now, it is also sold as a new year's goods in some famous Sichuan restaurants, and anyone who has tasted it will definitely buy it as a new year's goods.
Tibetan pork sauce meat is a typical Sichuan sauce meat, but it is far from ordinary sauce meat in pork, sauce and production technology.
Tibetan fragrant pigs, which are kept free-range on the plateau for one year, are Q-elastic in meat quality and have a uniform fat-lean ratio.
Sauced pork looks simple, but the actual production process is extremely complicated.
Tibetan people follow the traditional sauce meat making skills and select pork belly, which can achieve the unique taste of sauce meat.
The secret sauce is repeatedly brushed and air-dried for 19 times, which not only ensures the freshness, but also makes the meat firm and even, and makes the sauce meat always look the same.
Under the action of plateau Yukikaze, 36 hours of natural air drying and full contact with air take away water. Naturally form attractive luster.
the fat meat is bright and mellow, but not greasy, and the lean meat is crisp and slag-melting, which is a must.
the smell of meat from the steamer is enough to make people drool.
Besides, the sauce meat tastes popular. I'm afraid no one doesn't like it. Don't hurry to add it to your shopping cart! There is such a sauce meat on the dining table to be complete!