Sauced pork belongs to cooked sauce, that is, the meat is cooked first and then sauced. The method is very common and easy, but if the key points are not mastered, you will not be able to make delicious sauced pork.

Use all soy sauce and no salt!

This approach requires plenty of time!

It will take at least 2 days to process the soy sauce application!

After washing and draining the fresh meat, start applying soy sauce!

Similarly, wait about two hours after applying the soy sauce for the first time, and then cut it into long strips. Do not cut it too small, as it will shrink a lot after drying.

Sauced meat has a rich and fragrant flavor, bright red color and tenderness. The first thing is the choice of meat. You should choose meat that is both fat and lean, such as pork belly, plum blossom meat, or directly use elbow meat.

Too much lean meat, 1 small piece of ginger, 1 dried chili, 2 bay leaves, 1 star anise, 1 small piece of cinnamon, and 10 peppercorns.

Seasonings: light soy sauce, dark soy sauce, rice wine, rock sugar.

Add one cup of dark soy sauce and half a cup of other ingredients. The resulting sauce will taste poorer. Fatty meat must be used to lubricate the lean meat to taste better. It will be rotten but not melty, and fat but not greasy.

Its taste attracts guests from all over the world, so the recipe of Houdefu Sauce Pork is passed down from generation to generation.

It is simple to make, easy to preserve, tastes good, and is deeply loved by the public.

The preparation of the sauced meat is not complicated at all. When the surface of the sauced meat is dry, apply the sauce again. Let it dry for 3 times until the surface of the sauced meat is dry and hard, and the whole piece of meat is still elastic when pressed.

, especially now in winter, it is very suitable for making sauced meat, just spend a little time at home.

Stir-fry the prepared spices in a pot to stimulate its aroma. Pour the spices into a basin and add dark soy sauce, light soy sauce, soybean paste, and sweet noodle sauce according to the amount of meat. Mix well and the sauce is ready.

After boiling over high heat, skim off the floating residue, turn to low heat and simmer for 40 minutes. After simmering, cover and let it cool naturally. Take it out and slice it into pieces. The sauce is rich and delicious.

The sauced meat can be boiled or steamed, but steaming has a strong flavor; in addition, it can also be sliced ??and stir-fried with other plant-based raw materials, hung up with cotton ropes or straw ropes, and dried in a ventilated place. It can be eaten after hanging for about ten days.

Such as stir-fried pork with soy sauce and winter bamboo shoots, stir-fried pork with soy sauce and green onions.