Pork belly is the best choice to make sauce meat, because the fat tissue of this part of meat is moderate. After making, the fat meat is crystal clear and not greasy, and the lean meat is salty and delicious, which is very delicious. What is the processing technology and formula of sauce meat? Let's share it with our friends.
Meat cooked in soy sauce
Features: salty and delicious, diverse eating methods, simple and easy to learn.
Need ingredients
Ingredients: 400g pork belly with skin.
Ingredients: ginger 1, 2 fragrant leaves, cinnamon 1, 2 dried peppers, star anise 1, 20 prickly ash, rock sugar15g, cooking wine10g, high-alcohol liquor15g.
Seasoning: 65438+ 00 grams of soy sauce, 20 grams of light soy sauce.
~ ~ ~ Start making ~ ~ ~
Step 1: clean the pork belly, cut it into strips about 6 cm wide, and put it in a ventilated place to fully dry the skin moisture. You can also dry it with kitchen paper. This step is the key. If the water is not dried, it will easily deteriorate when it is dried. )
Step 2: Put all the ingredients and seasonings except high-alcohol liquor into the pot, turn to low heat and cook for 3 minutes, then turn off the fire and cool.
Step 3: After the sauce is completely cooled, pour the high-alcohol liquor into the pot and mix well. Take a clean container without water and oil, put the pork belly in it, and then pour the sauce into the container to soak the pork belly. It's best not to soak the meat in the sauce. If not, turn it over during soaking to ensure that the meat can be completely soaked. )
Step 4, put the container and meat in the refrigerator for 4 days, then tie one end of the meat with cotton thread and hang it in a ventilated place to dry for 5 to 6 days. (Because the size of meat is different, the drying time is different. The standard of dried pork belly is that the outside is completely dry, and pressing the inside by hand can make the meat elastic. )
1, the best way to make sauced pork is to choose pork belly and cut it into long strips, so it is easy to taste when soaking.
2, the moisture of the skin must be dried or sucked dry, so that it is not easy to deteriorate when it is dry.
After the sauce is cooked, it must be cooled before use. High alcohol has the function of disinfection and sterilization, so it is added after the sauce is completely cooled.
4. In the process of soaking, if the sauce has not passed the meat, it should be turned over at intervals to make the meat fully soaked.
5, when drying outside, it is best to sun for 6 days, which will be more fragrant. If it rains, you can take it home to dry in a ventilated place, or put it in the refrigerator until it is sunny.
The best sauce meat is traditionally handmade. Pork belly with good sauce looks fat and is not greasy to eat. The fat melts in the mouth, and the smell of lean meat is overflowing. Steaming sauced meat is fragrant without losing its meat flavor.
Carefully selected pork belly, soaked in clear water, boiled in a pot and marinated in salt water, becomes pieces of mouth-watering meat in a set of processes. The ingredients of the sauce meat are basically the same as the sauce bone I introduced before, but the details are slightly different. Although it is the same brine, the taste of the sauce is different.
Method for making sauce meat
Ingredients: pork ribs
Ingredients: 6 slices of ginger.
Spices: star anise 80g, Amomum villosum 30g, fennel 30g, cinnamon 80g, Amomum tsaoko 40g, clove 35g, fragrant fruit 35g, Gan Song 40g, Cao Ling15g, Zanthoxylum bungeanum 40g, white button 40g, Angelica dahurica 20g and Angelica sinensis 20g.
Seasoning: salt, chicken essence, rock sugar (or sugar color), cooking wine.
~ production steps ~
1 Pretreatment of meat: roast the pork belly skin with fire, soak it, shave it, soak the fresh meat in clear water for about 3 hours, take it out, cut it into pieces with the same size, blanch it in a boiling water pot, and remove blood foam.
2 Preparation: Ginger is easy to crush and disperse better. Prepare the soaked package. If it is the first time to use it, it needs to be soaked in hot water for 30 minutes to facilitate the fragrance of the medicine in the pot.
3. Blending brine: add about150g of crystal sugar, 450g of salt and150g of chicken essence to the newly brewed brine, put them in a bag, and turn the ginger slices to a low heat, and add a layer of bamboo curtain to the bottom of the pot to prevent the big meat from sticking to the bottom of the pot. After the salt water is boiled, it tastes good, and then pour in the cooking wine.
4. Braised pork: After the brine is boiled, put the drained pork belly into the pot, turn to low heat for 30 minutes after the fire is boiled, and then turn off the fire for 45 minutes.
5. Finished product: firstly, take out the package to control the halogen, and then take the braised pork out of the pot for later use.
6. Filtering brine: After the meat is fished out, filter the brine into another bucket with a fine mesh colander, re-burn it in the shade, and leave a gap at the mouth of the bucket.
1 Can the meat not be blanched?
Answer: Fresh meat can be blanched, and it is best to blanch it to remove bleeding foam.
Can salt water be used for a long time to ensure quality?
Answer: The longer the brine is, the more precious it is. The new salt water is not tender. As long as it is properly maintained, the longer the brine is used, the better the taste of the product will be.
3 What should I pay attention to when braising pork?
A: Pork belly with skin must be sprayed before scraping, otherwise it will not only affect the taste but also affect the appetite.
4 what should I do if the salt water is broken?
Answer: If the salt water is broken, it must not be used. You can't be lucky. Dilute it and continue to raise the new brine. Bad halobacteria can't be diluted, which is a temporary self-deception.
1, the best sauce meat is elbow meat, but the cost is too high, there are many bones, and it is troublesome to remove bones, so it is most convenient to choose pork ribs with five flowers and three layers with skin, and the fat is even.
2, pork belly is not easy to color, you can put more rock sugar or sugar color when mixing brine.
2. After a pot of meat is cured, the first thing to do is to take off the material bag and drain it, and the drained salt water will be filtered back into the pot.
3. When the braised pork is cooked, it should be stirred in the same direction every ten minutes. In this way, the meat in the pot can be evenly heated and tasted.
4. When eating meat, cut the pork belly into pieces and add a small amount of salt water to eat together.
A simple but slightly cumbersome method of braising pork is shared with you. In fact, sauce is not necessarily used for sauce meat. Pork belly with tender skin tastes fresh and elastic. It can be eaten directly, with rice or with cold dishes. It is versatile and has been tested for many years. Pork belly slices with salt water are put into a bowl and steamed with the original soup, which is more delicious.
Hello, everyone, I'm Siji. My answer is: the sauce meat is bright red in color and mellow in taste. When making, there are high requirements on the skills of making sauce and the ratio of meat to sauce. The sauce meat made is very delicious for cooking and cooking. Today, I will share with you the specific methods.
Material: pork belly1500g
Seasoning: soy sauce150g, sweet noodle sauce 75g, barbecued pork sauce 75g, white wine10g, star anise 5g, fennel 5g and star anise 3g.
1. Treat pork, wash it, absorb water with kitchen paper, then cut it into long strips, and tie a rope at the other end of the meat for later use.
2. Prepare the sauce, pour all the seasonings except the white wine into the pot to boil, cool and pour the white wine and stir well.
3. Start making sauce and put pork belly into feed water. If the taste is weak, soak for 4 days. If the taste is heavy, it needs to be marinated for more than 7 days. Remember to turn it over in the middle
4. Air-dry the sauce meat, marinate the soaked sauce meat, hang it outside for about 12 days, and press it with your fingers, it will be hard, the color will be bright purple, almost black, and the meat quality will be firm and uniform, indicating that the meat is ready.
1. When pork is processed, the authentic sauce pork does not need to be washed, because it can keep the original flavor of the sauce. When eating meat with sauce, you can soak it in water. You are worried about hygiene, so you should wash it, but remember to dry the water with kitchen paper.
2. The ratio of soy sauce, sweet noodle sauce and barbecued pork sauce is 2: 1: 1. Finally, about 10g liquor was added, and the sauce meat made with liquor instead of cooking wine had stronger flavor.
Detailed production technology and formula of sauce meat
It is a custom in many places to cook sauce meat in the New Year. Because pigs need to be killed in the New Year, a lot of pork needs to be cured and air-dried, so the cured and air-dried meat is easier to preserve.
Tell you how to make sauced meat. Come and have a look!
Methods/steps:
Bacon: Prepare 10 Jin of pork belly, prepare 1 with salt and some pepper.
1. Stir-fry star anise, etc. Mix pepper and salt with salt and spread evenly on each piece of meat.
2. Marinate it in a pot for 3 to 5 days, and then dry it in the shade for one day.
3. Cooking sauce: prepare1000g soy sauce, a small amount of fennel, cinnamon, cardamom, onion ginger, pepper, pepper,1200g yellow wine and 600g white sugar.
4. First, stir-fry a little salad oil and 200 grams of sugar until brown, then boil all the materials together and melt the sugar.
5. Sauced meat: After cooking the sauce for 6-8 minutes, turn off the fire, let the sauce cool, and then put the meat in.
6. Cover with several layers of plastic wrap and sauce and marinate for 5 days. On the third day of the sauce, take it out and turn it over to continue the sauce.
7. Take out the sauce and hang it in a cool and ventilated place, and dry it for 2 weeks.
A very good way to cook sauce meat, because sauce meat is very delicious and tastes fat but not greasy, so many people like to eat this kind of food very much, but many people make sauce meat at home, although the color looks good, but the taste is not very good, so such a food often needs a little skill to make, and the taste will be fat but not greasy.
The choice of sauce meat is basically pork belly, because this kind of meat tastes better, with fat meat and lean meat on it, so it won't feel greasy when eaten, but it won't feel like firewood like fat meat, so this kind of food is also very popular in many places, and many families will take this kind of food as their next meal. Many people also regard this delicious food as an appetizer. They are all very good pork belly with skin. After drying, they are cut into large pieces and put on a plate for later use. Then put the washed pork belly into a pressure cooker and add water to the height of the pork belly, and boil it with high fire. After the water in the pressure cooker is boiled, there will be blood foam. In this case, use a tool to skim it clean, and then add a little white wine to continue cooking. After the meat is cooked, take it out and prepare to start frying sugar. However, if you are afraid that this kind of meat will smell worse, please cook it in the pressure cooker with onions and ginger slices.
Finally, add oil, soy sauce and rock sugar when frying the sugar color, then put the cooked pork belly in and cook it together, and add a little water to make the pork belly juice. The pork belly made in this way is not only very beautiful in color, but also very delicious.
Pork belly with skin 1000 grams of white wine 25 grams of soy sauce 250 grams 1, pork belly first cut into strips one inch wide, then washed and dried; 2. Mix the white wine and soy sauce in a pot, then put the pork belly in a pot, arrange and compact it, marinate it for one day, turn it over the next day, and so on. Turn over every day for a week, then take it out and drain it, and hang it in the shade to dry. The practice of curing meat is very simple, just like filling sausages and curing meat. Whether it is delicious or not is related to experience, and it is usually eaten from winter to the coming of the Lunar New Year. It can be sliced and steamed directly, or it can be used as a side dish, such as fried pork with soy bean sauce. ...
Hello, I'm Anxin 1984, a creator in the food field, and I'm glad to answer this question.
Share the recipes we often cook.
Materials:
Pork belly is 3 Jin
Octagonal 1
Two fragrant leaves
3 slices of ginger
3 tablespoons soy sauce
3 tablespoons soy sauce
Dried yellow sauce 1 spoon
Two tablespoons of sugar.
Exercise:
1. Pork belly is washed and cut into large pieces of about 5 cm.
2, cold water pot.
3. Wash with cold water after the water is boiled, and put the ingredients, fragrant leaves, ginger and pork belly into a pressure cooker for 20 minutes.
4. Put three tablespoons of soy sauce, three tablespoons of soy sauce, one tablespoon of dried yellow sauce and two tablespoons of sugar in another pot, and boil the broth with the same amount as the seasoning.
5. Cooked meat is simmering. In this process, pour the soup on the meat and turn it carefully to prevent the pot from sticking together.
7. Turn off the fire when the color of the meat turns into a thick sauce red and the surface is evenly covered with a layer of sauce.
8. Slice and eat after cooling.
Tip: 1, in addition to pork belly, you can also sauce elbows and trotters.
2. The prescription uses a household porcelain spoon, one spoon is about 15ML.
Ingredients: plum blossom meat, soy sauce, white wine, sweet noodle sauce, barbecued pork sauce, star anise and pepper.
Exercise:
1. Wash the pork first, blot the surface water with kitchen paper towels, and then cut it into long strips. Sauced meat will shrink a lot after air drying, so don't cut it too small.
2. Tie a rope at one end of the meat strip and hang it in a cool and ventilated place for one day and one night to remove the water from the meat. The next day, you can feel that the meat is obviously dry, and then you can start curing.
3. The ratio of soy sauce to sweet noodle sauce and barbecued pork sauce is basically 2: 1: 1. Add two spoonfuls of white wine. Sauced meat white wine tastes better than cooking wine, and salt is not needed at all.
4. Stir all the seasonings evenly, which is the sauce for pickling. The quantity depends on the meat; Put the meat in a container large enough, and then pour in the sauce so that the meat can be completely soaked in it.
5. It is suggested that you use an oversized fresh-keeping box, which is airtight, but you should pay attention to cleaning and drying in advance. There should be no oil and water, a little pepper and a little star anise in the container. The container should be completely sealed and put into the refrigerator for refrigeration (the curing time is three days according to personal taste, and the salty mouth can be cured for one week, but no matter how long it takes, the meat should be taken out and turned once in the middle).
6. After curing is completed, you can start drying the sauce meat. The drying time of sauce meat is directly related to the size and thickness of meat. It will take at least ten days and a half months. The way to judge is to press hard and soft by hand. The cooked sauce meat should be bright red, similar to black, compact and even in color.
Note that the best sauce meat is made like this.
Ingredients: 3 kg of meat, soy sauce, fennel, pepper, cinnamon, ginger, fragrant leaves, Amomum tsaoko, cardamom, dried Chili, star anise and white wine.
Exercise:
1. Cut the meat into strips of about 1 kg, scrape the hair off the skin, wash the blood and drain the water.
2. Wipe the meat with salt, rub it evenly, marinate it for 1 ~ 2 days, and take out and drain the salt water.
3. Put the meat in a container and pour in the soy sauce (spices such as fennel, pepper and cinnamon can also be added to the soy sauce). The amount of soy sauce should not exceed the meat, and it can be picked up in about 4 to 5 days.
4. Dry the sauce meat in the sun for a day until the surface of the meat is shiny and oily, and then hang it in the shade to dry. This kind of sauce meat can be preserved for 3 ~ 4 months.
Tips:
1, the sauce meat can be cooked or steamed, but the steamed food is strong; In addition, it can also be sliced and fried with other plant raw materials, such as fried sauce meat with winter bamboo shoots and fried sauce meat with green onions.
2. Gravy can be left to sauce meat, or it can be used to soak chickens, ducks and geese to make sauce chickens, ducks and geese.
Practice of Sauced Meat and Pickling Method of Formula Seasoning The Difference between Sauced Meat and Braised Meat (Ⅱ)
Pickling method of sauce meat:
Ingredients: 10% sweet noodle sauce, 4% salt, 1% sugar, 0.3% pepper and 0.5% distiller's yeast.
Material selection: from winter to the future, choose hip and leg meat or rib belly meat (according to the needs of goods), cut into strips, weighing about 500 grams.
Cleaning: Wash the meat with water, remove the blood stasis and pig hair attached to the surface of the meat, and hang it to dry.
Pickling: Add 4% salt and appropriate amount of pepper! Wine was marinated in a pot for 4 days at room temperature, during which it was turned up and down at least three times to promote uniform salting.
Sauce: hang the meat with thread or hook and hang it outdoors. When the surface is slightly dry, dip the sauce with a brush. When the sauce is half dry, continue the second and third times.
Natural air drying: after the sauce is served, hang the meat in a ventilated and cool place to continue air drying. Raw meat samples were cured (4 days), seasoned (7 days), naturally dried (17 days) and naturally dried.
Practice of Sauced Meat and Pickling Method of Formula Seasoning The Difference between Sauced Meat and Braised Meat (Ⅱ)
The Difference between Sauced Meat and Braised Meat
Sauced meat is mainly seasoned with soy sauce, and often accompanied by fennel, cinnamon and other accessories. Braised pork emphasizes the formula of marinade, which will use n kinds of things such as star anise, cinnamon, fennel, licorice, pepper, Amomum villosum, Amomum tsaoko, clove and soy sauce. Braised pork in salt water is cooked and tasted, and can be eaten directly after it comes out. Sauced meat is made by soaking raw meat in sauce for n days, then air-drying, steaming and frying when eating.
The simplest difference: Sauced meat is cooked first, and then cooked with sauce in the pot. Where is the braised pork? Directly in the marinade, cook the meat.
I made beef sauce: first, I cut the beef into small pieces or shreds, and prepared straw buns, star anise, Amomum villosum, ginger and old sauce. First, I fry the beef half-dry to remove excess water, then put the rapeseed oil into a pot and stir-fry the rice straw bag, star anise and ginger, then add the old sauce and add some spicy and sweet seasonings according to my own preferences.
Ingredients: 800g pork.
Accessories: onion, ginger, garlic, cinnamon, fragrant leaves, pepper, aniseed, salt, monosodium glutamate, sugar, oil consumption, soy sauce, white wine and 1 dried pepper.
Steps:
1, prepare all raw materials.
2. Blanch the meat in water and skim off the froth.
3. Dry materials are wrapped in gauze.
4. Add water to the pressure cooker and add the sauce package.
5. add meat.
Step 6 pour in soy sauce
Step 7 add sugar
8. Add refined salt
9, put in the oil consumption
10 with white wine
1 1. After boiling, add the valve and press it for about 25 minutes.
12, finished product.