Process : Marinade

Flavor : Original

Difficulty : Simple

Time : 20 mins

Ingredients : Pork Wine Dregs

Accessories : Salt

Wine-dregs meat is no stranger to people in Fujian, but today Xiaojiao teaches you that the wine-dregs meat is not the one that we usually eat, but rather, it should be cured meat, which tastes better than the meat directly boiled in the wine dregs. Precisely should be cured meat, more delicious than wine lees put directly into the meat cooked, there are marinated that special flavor, this wine lees meat can only eat in our rural areas, that is the authentic wine lees cured meat, and every have to add any aromatizers, on the simple salt and wine lees, coupled with rural areas of their own raised pork, that is really a natural pollution-free green delicious food, the flavor is absolutely not lost to the The flavor is definitely not inferior to any of the dishes.

Wine cured meat practice

Raw materials: pork (it is recommended to use five-flower meat, because the five-flower meat sandwich with a certain amount of fat, so there is oil, so that the marinade will be more fragrant), wine dregs

Accessories: edible salt

Production Steps:

Wine cured meat practice

1, five-flower meat buy back do not cut a small piece, direct Chop it into large pieces, then wash it and put it into boiling water to cook, cook the pate through, then fish it up and cool it for spare until room temperature.

Wine cured meat practice

2, fried wine lees, this and do the same steps of salted fish and salted eggs, but today we do not add oil, because the meat itself will be oil, as long as you put the salt and wine lees into the frying, so that you can also dry the water is not prone to spoilage of mold, fried and loaded up and cooled to room temperature.

Wine cured meat practice

3, this time you can begin to marinate, and marinated fish in a large bowl spread a layer of wine lees, and then in the meat evenly coated with wine lees, and then put into a large bowl, with wine lees to cover, and then wrap the mouth can be put in the refrigerator to marinate, if it is the winter you can do not have to put in the refrigerator, generally marinated for three or five days on the can.

Wine cured meat practice

4, marinated well dug out, directly with hot water to wash off the surface of the wine lees, if you love to eat the wine lees of friends can not wash, slicing can be directly eaten, very fragrant, and crystal clear, white red, I believe that you will fall in love with it (I can not find the original picture, can only be will be on all of you, the network does not have the, the exclusive secret recipe).

Wine lees meat marinade tips:

1, if you want to do wine lees salted duck eggs, this time you can also put the duck eggs together with the marinade Oh, so that the marinade of the duck eggs more fragrant, because there is accompanied by pork.

2, wine lees must be the residue of green red wine, red wine lees, and wine lees also need to choose a dry point, some too thin not work.