Raw material:

Pork leg 2500g.

Seasoning:

300 grams of soy sauce, 200 grams of sugar, 3 tablespoons of white wine, 2 tablespoons of refined salt, 30 peppercorns of peppercorns, 1 piece of cinnamon, 5 pieces of fennel, 3 petals of star anise, 1 cup of water.

Practice:

1, mix the seasonings in addition to white wine and boil, let cool and pour white wine;

2, skinned pork hind leg smooth cut into 2.5 cm wide long strip. Into the cooled seasoning juice soaked, can be a casserole, bowl, or ceramic, stainless steel pot, but definitely do not use aluminum pot;

3, closed marinade 2 days later, depending on the color of the meat skin and the color of the lean meat have been crimson, fish out;

4, with a thick rope will be a strip of meat through a good, hanging in the ventilated cool place to dry for about 7 days to the meat can be out of the oil;

5, when serving

Tips:

1, soy sauce must be used in the old soy sauce, it is best to use a better quality;

2, like dessert, put a little more sugar, do not like sweet, put less. All seasoning dosage is just according to my family's taste, you can adjust as appropriate. Cooking seasoning can taste, can be salty, conducive to preservation, but definitely not too sweet

3, soy sauce meat marinated enough time, and the appearance must be air-dried, in order to finished product of the skin and lean meat is dark red, fat meat has a transparent

4, in order to make the meat flavorful, you can be in the meat out of the thickness of the shallow cut a few knives. Do not cut off the meat

5, the first marinade after the soy sauce do not throw away, boil and then add a little seasoning can continue to marinate;

6, do a good job of soy sauce meat must be hung in the shade to air-dry, pay attention to do not stick together, and every day to turn a little, to avoid the shade can not be air-dried;

7, air-drying sauce meat, do not in the sun, and even more! Can not be drenched with rain, that is easy to grow mold;

8, soy sauce meat once the surface tightened, you can eat. Do not dry for a long time, 7 days or so can be, a long time too much dehydration, lean meat taste faggy, not delicious;

9, air-drying can be wrapped in a plastic bag or white paper a root and put in the freezer to prevent mold;

10, some friends say that the meat is best not washed, directly marinated, so as not to wash the meat in the meat of the water, so that marinade tastes, the meat deterioration. I am wash it every time and then do it. Everyone can choose their own;

11, but also say a word, soy sauce meat is best not to use five meat marinade, too fat and greasy. The best part is two cut leg meat, no, with ordinary leg meat can also be. I am this time;

12, marinated meat in soy sauce, can be steamed can be fried, that color and flavor is definitely a bright landscape in the family feast.

Soy sauce meat

Materials: pork pork 400g (in fact, any part can be. I like to eat fat and lean)

Seasoning: soy sauce, sugar, anise 1, cinnamon 1 section, 1 piece of sesame leaf, pepper 5-8

1. soy sauce with sugar, anise, cinnamon, sesame leaf and pepper to boil and then cooled standby

Soy sauce amount should be more than enough to not have over the meat to be marinated ~ my family in the past is to buy the kind of cheap soy sauce in the bag ~ to be a few pounds of

Sugar The amount of sugar doesn't matter much. I like to put in a little more. The earliest time I made it, I almost didn't need to put it in~

2. Don't wash the pancetta with water! Arrange it in a container. I took a small bowl when I did less in the dorm. Do it all at home in a jar

(Don't wash don't wash don't wash don't wash! ~Otherwise the marinating process is prone to spoilage. You can wash it again before eating it)

3. Add the soy sauce that has been boiled and cooled (the meat will float up.). My family uses a big stone to hold it down)

4. You can turn it over 1-2 times a day~ I marinated this little bit of meat for 3 days and I think the wine is enough.

If you do it at home, you have to make several pounds of meat at a time~that way the marinade for 4-5 days is almost the same~turn the meat on the top to the bottom every day

5. Thread a string through the meat and hang it up. I made a small one this time, with a needle through a thin line can be hung

Home made a cut of meat would have to be more than a kilogram of weight that would not be able to ~ have to use scissors to perforate the meat ~ and then hang a thick cotton rope

6. hung outside in the sun for a week ~ it is best to be able to shine for four or five days of the sun ~ that will be particularly fragrant.

The meat will drip with oil. Not much. My family usually puts a scrap of newspaper underneath it~

It's hard when it's been in the sun for too long. It's so shabby. I sliced it diagonally to make it look bigger

And the pork I bought on my side didn't come with a skin ~ I used to love the skin on my meat in the sauce. However, the skin has to be steamed for a long time before it becomes soft and sticky

7. Wash the slices and put them in a bowl. Drizzle a bit of cooking wine and a bit of sugar

8. Steam on medium-high heat for 40 minutes (or longer if you have a large quantity). The more you steam, the better it tastes) can be ~

After steaming, there will be a lot of soy sauce soup. Mixing rice with that is my favorite! No problem to eat it everyday