material
2000g pork belly, 350g soy sauce, 500g liquor, 0/0g salt/kloc, 0/00g sugar/kloc, star anise and dried tangerine peel.
working methods
1. All materials except liquor are boiled in a pot and cooled. After cooking, salt and sugar can be dissolved, and spices can give off fragrance better. )
2. Pour in white wine and mix well, then soak in pork belly. (Pork belly does not need to be washed, it is pickled directly, which is not easy to go bad and is more original. Soak and wash when eating. If it must be washed, it must be fully dried before pickling. )
3. Marinate for 2-3 days, and then hang in a ventilated place 10- 15 days to eat. (When curing, turn the meat every other day to ensure uniform curing. )
Spiced sauced meat
material
Three Jin of pork belly, soy sauce, yellow wine, rock sugar, ginger 1 knot, 3 slices of fragrant leaves, Amomum tsaoko 1, cardamom 1, two dried peppers, three star anise, peppers 10, and white wine 1 spoon.
working methods
1. Cook all the seasonings together for 15 minutes, then turn off the fire and let it cool thoroughly (it is best to cook for more than two hours).
2. Wash the pork belly, drain the water, put it into the seasoning soup, cover it with plastic wrap and marinate it in the refrigerator for three days, turning it once a day, and the taste is even.
3. Take out the marinated meat and dry it. Hang it in a cool and ventilated place with a rope for three days in autumn and winter. Put chopsticks on a plate in spring and summer and dry them in the refrigerator for more than four days without plastic wrap. When eating, steam for 40 minutes on medium heat, and then slice.
Piaoxiang sauced meat
material
2,000g of pork, 500ml of June fresh soy sauce, 50ml of soy sauce 100ml, 50 ml of beer, 20ml of white wine (to enhance fragrance and remove fishy smell), 2 aniseed, 2 pieces of cinnamon, a pinch of fennel, a little dried pepper, 3 pieces of ginger, 3 pieces of preserved plum, sugar 1 spoon, and a proper amount of chicken essence.
working methods
Wash the pork, put all the ingredients into a large basin and mix well.
Put the pork in a large pot, so that each piece can be dipped in sauce on one side, then turn it over every 4 hours to make the meat evenly dipped in sauce, so that the dipping can last for 2 days and 2 nights, and then hang each piece on the balcony with thin steel wires. If the weather is fine, it can be steamed and eaten in 3-7 days.