Step 1: Prepare rib meat, the fat and thin meat are the best, the fat meat of bacon is not salty, and the lean meat is very salty, so choose this kind of meat, and the tastes will be integrated when eating.
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Step 2: Stir-fry the salt (with pepper seeds, spiced powder and edible salt) in the pot, or add star anise powder, cinnamon powder and pepper powder without spiced powder. This taste is based on everyone's own needs, and then change the meat into a knife (convenient to taste) and knead it with the fried salt. You can also use chopsticks or toothpicks to insert the hole while coating salt.
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Step 3: You can add a little white wine to the marinated meat to increase the flavor, and you don't need to put seasonings such as monosodium glutamate chicken essence, because the meat will easily turn sour after the chicken essence and monosodium glutamate are fermented!
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Step 4: Cured meat usually takes about 7- 10 days, once a day, so that it can be better tasted. This kind of bacon is usually made in the twelfth lunar month when the pig is killed, so there is no need to worry about it going bad in the north. You can press the meat with something heavier, which will make it better preserved.
Step 5: Generally, cured bacon can be divided into two types, one is to be smoked and colored with soy sauce, and the other is white, which you can decide according to your own preferences. After curing, you can take it out and hang it in a ventilated place to dry the water, then take it out and dry it in the sun for several hours every day, and put it in a ventilated place at night.
Sweet and spicy, satisfying and spicy wind
Spicy super layered! Disguised Sichuan cuisine chef OK
Beef can be replaced by:? Chicken? pork
Recommended curing time: cold storage 1-2 hours, or overnight curing (reduce pepper and pepper as appropriate).
If you like spicy food, of course, you should arrange it!
As we all know, it is very difficult to stir-fry Sichuan food, and it is difficult to grasp the heat. If you add too much seasoning, you will roll over if you are not careful.
The finished products we made with this pickling formula were all good after eating by colleagues in Chengdu: it smells spicy and strong, with hemp in every bite and rich aroma levels.
Cut the beef into 5mm thin slices, about 5cm long. The step is to stir and knead all the marinades evenly, and then marinate for 30-60 minutes. Thin slices of beef can be completely cooked by frying in a pan over medium heat for 3 minutes.
Marinated meat, spices will be wrapped very evenly, sending out the sesame flavor of pepper and cumin barbecue, and the wine is also very good, which can be compared with cold spicy beef.
Pickled beef slices can be not only fried, fried and roasted, but also rinsed in hot pot.